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FOOD AND COOKERY 
FOR THE SICK 

AND 

CONVALESCENT 




A HEALTHY FEMALE INFANT 
Weight at Birth : Seven and one-half pounds. Age : Nine days. 

Taken by courtesy of The Maternity Depart** 
Massachusetts Homoeopathic Hospital^ Boston, 



FOOD AND COOKERY 
FOR THE SICK 



AND 



CONVALESCENT 



BY 
FANNIE MERRITT FARMER 

PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY 

AND AUTHOR OF 

"THE BOSTON COOKING-SCHOOL COOK BOOK" AND 

"CHAFING-DISH POSSIBILITIES " 



BOSTON 

LITTLE, BROWN, AND COMPANY 
1904 



LIBRARY of CONGRESS 

Two Copies Received 

JAN 29 1904 

Copyngnt Entry 
sou — %a — f ^ ' 3 
CLASS «- XXc. No. 
1 r ! v- r 
COPY 3 



Copyright, 1904 
By Fannie Merritt Farmer 

A 11 rights reserved 



Published February, 1904 



UNIVERSITY PRESS • JOHN WILSON 
AND SON • CAMBRIDGE, U.S.A. 



TO 

MY MOTHER 

WHOSE DEVOTION TO DUTY HAS INSPIRED ME TO 
MY BEST WORK 

Wqis 33ook b llobinglg Detotcatrt 



" Invalid Cookery should form the basis of every trained 
nurse's education. ' ' 

A good sick cook will save the digestion half its work. 

Florence Nightingale 

The careful preparation of food is now recognized to be 
of vital importance to an invalid, a?id a valuable assist- 
ance^ in many cases, to the physician, in hastening the 

recovery of a patient. 

Helena V. Sachse 



PREFACE. 

"Food is the only source of human power to work or to 
think" 

HPHIS work is designed to meet the demands made 
-*- upon me by the numberless classes of trained 
nurses whom it has been my pleasure and privilege 
to instruct during my thirteen years of service as a 
teacher of cookery. 

It is earnestly hoped that, besides meeting this long 
felt need, it will do a still broader work in thousands 
of homes throughout the land, where it will be of in- 
estimable help to the mothers upon whom so much 
of the welfare of the family depends. 

The opening chapters are equally valuable to those 
who care for the sick and those who see in correct 
feeding the way of preventing much of the illness 
about us. 

Emphasis has been laid on the importance of diet 
from infancy to old age. The classification, compo- 
sition, nutritive value, and digestibility of foods have 
been carefully considered with the same constant pur- 
pose of being a help to those who arrange dietaries. 
The chapter on infant feeding is an authoritative 



Vlll PREFACE. 

guide to aid in the development of the baby, while 
child feeding is considered with like care. Consid- 
erable matter has been introduced with reference to 
diet in various diseases, and the recipes for the die- 
betic have involved much thought and labor. 

The hundreds of thoroughly tested recipes cover 
the whole range of the subject of cookery for the sick 
and convalescent. They are, for the most part, indi- 
vidual, thus requiring but a minimum of time for 
their preparation, while many have their caloric value 
given. 

I wish to express my sincere thanks for the sym- 
pathy, encouragement, and help I have received from 
pupils, superintendents of nurses, professors, and 
physicians, which have made this work possible. 

F. M. F. 



TABLE OF CONTENTS. 



Chapter Page 

I. Food and its Relation to the Body . . 1 

II. Estimates of Food Values 7 

III. Digestion 12 

IV. Food and Health vs. Drugs and Disease 18 
V. Infant Feeding 21 

VI. Child Feeding 30 

VII. Food for the Sick 36 

VIII. Cookery for the Sick 41 

IX. Water 46 

X. Milk 50 

XL Alcohol 58 

XII. Beverages 62 

XIII. Gruels, Beef Extracts, and Beef Teas . 82 

XIV. Bread 88 

XV. Breakfast Cereals 100 

XVI. Eggs . 106 

XVII. Soups, Broths, and Stews 118 

XVIII. Fish 125 

XIX. Meat 134 

XX. Vegetables 151 

XXI. Potatoes 159 

XXII. Salads and Sandwiches 163 



X TABLE OF CONTENTS. 

Chapter Page 

XXIII. Hot Puddings and Pudding Sauces . . 172 

XXIY. Jellies 179 

XXV. Cold Desserts 187 

XXVI. Frozen Desserts 196 

XXVII. Fruits and how to Serve them . . . 203 

XXVIII. Wafers and Cakes 211 

Indexes : 

Technical and Descriptive 265 

Recipes 277 



LIST OF ILLUSTRATIONS. 

/ 

A Healthy Female Infant Frontispiece 

Facing Page 
Infant's Water-Bottle, Nursing-Bottle, and Nipple ... 26 - 

Breakfast Tray 36 - 

Luncheon Trays 38 

One-half pint tin Measuring Cups and Teaspoons, illustrat- 
ing the Measuring of Dry Ingredients 42 ' 

Necessary Utensils for Invalid Cookery 44 

Drinking Cups and Glass Drinking Tube or Siphon ... 62 

Currant Jelly Water 70 / 

Bread Dough, with Suggestions for shaping Zwieback . . 92 • 

Shirred Egg 112 

Egg in a Nest 112 

Utensils used in the making of Omelets 114 

Broiled Fish, Garnish of Potato Border and Lemon . . . 130 ' 

Fancy Roast, garnished with Toast Points and Parsley . . 132 * 

Broiled Oysters 132 •" 

Beef cut in Strips for Scraping 140 

Beef Balls 142 

Beef Balls 142 

Pan-broiled French Chops with Potato Balls 144 ' 

Jellied Sweetbread 144 

Creamed Chicken in Potato Border 146 

Pastry Bag and Tubes 146 

Boned Bird in Paper Case, ready for Broiling 148 



Xll LIST OF ILLUSTRATIONS. 

Facing Page 

Quail Split and ready for Broiling 148 

Chicken and Rice Cutlet 150 

Broiled Quail on Toast, garnished 150 

Convalescent's Dinner Tray 158 

Croustade of Creamed Peas 158 

Egg Salad 166 

Sweetbread and Celery Salad, garnished with Red and 

Green Pepper cut in Narrow Strips 166 

Bread and Butter Sandwiches 170 

Entire Wheat Bread Sandwiches 1 70 

Dinner Tray for the Cod valescent 172 

Rice Jelly with Fruit Sauce 180 

Orange Jelly in Sections of Orange Peel 180 

First Step in making Orange Basket 182 

Orange Basket 182 

Christmas Jelly 184 

Wine Jelly, made to represent Glass of Lager Beer . . . 186 

Macedoine Pudding 186 

Irish Moss Blanc Mange 188 

Charlotte Russe 194 

Almond Tart 194 

Small Ice-Cream Freezer and Substitutes 196 

Cup St. Jacques 198 

Flowering Ice-Cream 200 

Ice-Cream in a Box 202 

Grape Fruit 206 

Melon garnished for Serving 206 

Orange Pulp 208 

Orange prepared and arranged for Serving 208 

Orange Mint Cup 210 

Oat Wafers Mixture, illustrating Shaping 212 

Oat W T afers 212 

Wheat Crisps 214 



LIST OF ILLUSTRATIONS. xiii 

FAcma Page 

Angel Drop Cakes 214 

Sponge Basket 216 

Celery and Grape Fruit Salad, served in Green Pepper . 238 

Asparagus Salad 240 

Tomato Basket, with Peas 240 

Canary Salad 242 

Harvard Salad 242 



FOOD AND COOKERY 



FOR THE 



SICK AND CONVALESCENT. 



CHAPTER I. 
FOOD AND ITS RELATION TO THE BODY. 

T^OOD is that which builds and repairs the body, and 
^ furnishes heat and energy for its activities. Meta- 
bolism includes the processes by which food is assimi- 
lated and becomes part of the tissues, and the excretion 
of broken-down tissues as waste products. The body, 
by the analysis of its different orgaus and tissues, is 
found to contain from fifteen to twenty chemical elements, 
of which the principals are : carbon (C), 21 J% ; hydrogen, 
(H), 10%; oxygen (O), 62J%; and nitrogen (N), 3%. 
Phosphorus (P), sulphur (S), iron (Fe), chlorine (CI), 
fluorine (Fl), calcium (Ca), potassium (K), sodium (Na), 
magnesium (Mg), and silicon (Si) are some of the others 
present. The elements found in the body must be sup- 
plied by the oxidation and utilization of the food stuffs, 
and the health of the individual will suffer if these are 
not properly maintained. 

Food adjuncts are such substances as stimulate the 
appetite without fulfilling the requirements of food. Ex- 
amples: tea, coffee, spices, flavoring extracts, condiments, 
etc., etc. 

While air is not classified as a food, it is essential to life. 
Combustion cannot take place without it, and all food 
must be oxidized (which is a process of slow combustion) 
before it can be utilized by the body. 

l 



FOOD AXD COOKERY. 



CLASSIFICATION OF FOODS. 



/Troteids 



Organic 



/Trotein 



Fats. 



j Albumen, white of egg. 
Myosin, lean of meat, 
f Albuminoids^ Casein, of milk. 
Gluten, of wheat. 
Legumen, of peas. 

rCollagen of skin and 
.Gelatinoids -J tendons. 

^Ossein of bones. 



Extractives of meat. 

Extractives of vegetables (amides). 



Inorganic 



/-Starches. 
^Carbohydrates -J Cellulose. 

v. Sugars. 
Mineral matter. 
Water. 



Prof. \V. O. Atwatkr. 



The chief office of proteids is to build and repair tissi 
and they only can do this work. They also furnish heat 
and energy, and in cases of emergency are le of 

supplying fat. The chemical elements found in pr« 
foods are carbon, hydrogen, oxygen, nitrogen, sulphur, and 
generally phosphorus and iron. They differ from the 
other food principles inasmuch as they contain nitro 
and nitrogen is essential to life. 

The principal animal proteids are meat, fish, eg 
and cheese ; the principal vegetable proteids are cereals, 
peas, beans, and lentils. The proteids obtained from ani- 
mal foods are more easily digested and more completely 
absorbed than those obtained from vegetable foods. This 
is due in part to the presence of the large quantity of 
cellulose in vegetables. During the oxidation of proteids 
ammonia is set free, which neutralizes the acids constantly 
being formed. 

The waste products of proteids are excreted by the 
urine in the form of urea. While a well-balanced dietary 



CLASSIFICATION OF FOODS. 3 

contains all the food principles, it is possible to sustain 
life on proteids, mineral matter, and water. 

Proteids are the most expensive foods, and there is often 
found to be an insufficient quantity in dietaries, especially 
among the poorer classes. It is conceded to be true, 
that in the United States with those of large incomes 
there is a tendency to an excess of proteids, but this does 
not apply to the average American family. Our people 
eat more than any other people, and do correspondingly 
more work. The growing child suffers more from the lack 
of proteid than the adult, as much material is required for 
building as well as repair. Until recently it was supposed 
that metabolism went on much faster in young cells, but 
now the greater activity of the child is held responsible 
for these rapid changes. 

The chief oilice of carbohydrates is to furnish heat and 
energy and store fat. They contain carbon, hydrogen, 
and oxygen, the hydrogen and oxygen always being in 
the proportion to form water (1UO). 

Starch, the chief source of carbohydrates, abounds 
throughout the vegetable kingdom, being obtained from 
seeds, roots, tubers, stems, and pith of many plants. 
Examples: cereals, potatoes, sago, tapico, etc. 

Sugars, the other source from which carbohydrates are 
obtained, are classified as follows: — 



Sueroses 

(Disaccharids) 

CuHg|O u 



Cane sugar (Sucrose). 

Beet sugar. 

Maple sugar. 

Malt sugar (Maltose). 

Milk sugar (Lactose). 



Glucoses f Grape sugar (Dextrose). 

(Monosaccharide) -[Fruit sugar (Laevulose). 

CgHioOe [invert sugar (Honey best example). 

Hutchison. 

Carbohydrates include the cheapest kinds of foods and 
are apt to be taken in excess. In institutions where large 
numbers are fed there is a tendency in this direction. 



4 FOOD AND COOKERY. 

Carbohydrates in the form of starch furnish a bulky 
food ; and while a certain amount of bulk is necessary, an 
excess causes gastric disorders. Sugar is oxidized and 
absorbed more readily than starch. The monosaccharids 
are ready for absorption, dextrose being the sugar found 
in the blood. Some sugar is absorbed through the walls 
of the stomach, and this holds true of no other foods 
except alcohol and a very small per cent of peptones 
(proteids). 

Sugar (sucrose), on account of its cheapness and com- 
plete absorption when taken in combination and mod- 
eration, makes a desirable quick-fuel food. Milk sugar 
(lactose) is equal in nutritive value to cane sugar. Being 
less sweet to the taste and more slowly absorbed it is 
often used to advantage for infant feeding and sick-room 
cookery, where expense is not considered. The usual 
retail price of milk sugar is about thirty cents per pound. 
Milk sugar, under ordinary conditions, does not ferment 
and give rise to an excess of acids. 

Sugars are more rapidly oxidized than starches. The 
former may be compared to the quick flash of heat from 
pine wood, the latter to the longer-continued heat from 
hard wood. 

The starches furnish the necessary bulk to our foods 
and are also proteid sparers. Proteids give such an in- 
tense heat that but for the starches much of their energy 
would be wasted. 

The waste products of carbohydrates are carbon dioxide 
(C0 2 ) and water (H 2 0), which leave the body through the 
lungs, skin, and urine. 

The fats and oils also furnish heat and energy, and 
constitute the adipose tissue of the body. Examples: 
Fats of meat, butter, cream, olive oil, etc. They are an 
expensive concentrated fuel food, yielding two and one- 
fourth times as much energy as an equal weight of car- 
bohydrates. To those who do not consider expense in 
feeding, there is a strong tendency to increase the use 
of fats and oils and decrease the carbohydrates, while 



CLASSIFICATION OF FOODS. 5 

in many respects they are interchangeable. " In the diet 
of children, at least, a deficiency of fat cannot be replaced 
by an excess of carbohydrate ; and that fat seems to play 
some part in the formation of young tissues which can- 
not be undertaken by any other nutritive constituent of 
food," is a prevailing belief among competent observers. 




Showing how proteids, fats, and carbohydrates are split up in 
the body. 

Water constitutes about two-thirds of the weight of the 
body, and enters into the composition of all the tissues 
and lluids. To keep the necessary proportion, a large 
quantity needs to be ingested. One of the great dietetic 
errors is the neglect to take a sufficient quantity. The 
amount found in foods is insufficient, and about five cup- 
fuls should be taken daily in beverages. A vegetable diet 
diminishes the need of water, while one composed largely 
of animal food increases this need. 

Mineral matter is necessary for the building of tissues, 
being found, principally, in the bones and teeth. It aids 
in the digestion of foods, and also assists in the diffusion 
of the fluids of the body. Phosphate of lime, or calcium 
phosphate, is the mineral basis of bones. Potassium, 
magnesium, sodium, and iron are minerals, all of which 
are essential to life. They usually enter the body in 



6 FOOD AND COOKERY. 

organic compounds. Sodium chloride (NaCl), common 
salt, is found in all tissues and secretions of the body 
except the enamel of the teeth. A sufficient quantity is 
obtained from our foods for the body's need ; the average 
person, however, takes an additional quantity as a condi- 
ment, thus stimulating the appetite and increasing the 
flow of gastric juice. 



ESTIMATES OF FOOD VALUES. 



CHAPTER II. 

ESTIMATES OP FOOD VALUES. 

HPHE familiar comparison between the body and the 
-*- locomotive engine serves as a most forcible illustra- 
tion for studying the fuel value of foods. 

Food furnishes fuel to supply heat and energy for the 
body as wood and coal do for the locomotive. The food 
not only docs this work, but it must also build and repair 
the human structure, while the locomotive is not capable 
of making its own repairs. 

Latent beat is just as surely found in meat or bread as 
in wood or coal. They arc both waiting to be oxidized, 
that they may be converted into heat and energy. As 
different kinds of wood and coal are capable of giving off 
different degrees of heat, and also giving off that heat in 
longer or shorter periods of time, bo different food stuffs 
work in comparatively the same way. 

The subject of the fuel value of food is of such great 
importance that within the last few years much time has 
been devoted to experiments along this line, and the 
results have furnished much valuable knowledge to aid 
us in correct feeding. 

The latent energy in different foods has been deter- 
mined by their oxidation, outside the body, in the ap- 
paratus known as the bomb calorimeter. Still further 
experiments have been made with the respiration calo- 
rimeter. By this apparatus not only is the fuel value 
of all the food taken into the body determined, but the 
excreta, products of respiration, and heat given off by 
the body are measured. From this statement it can be 
seen that man himself is used in making the experiments. 



8 FOOD AND COOKERY. 

Results have shown that the oxidation of foods is the 
same in the body as outside the body. 

" The amount of heat given off in the oxidation of a 
given quantity of any material is called its ' heat of com- 
bustion/ and is taken as a measure of its latent or 
potential energy." The calorie is the unit measure of 
heat used to denote the energy-giving power of food, and 
is equivalent to the amount of heat necessary to raise one 
kilogram of water 1° C. or about one pound of water 4° F. 

1 gramme x proteid furnishes 4 calories 

1 " carbohydrates furnishes 4 " 

1 " fat furnishes 8.9 " 

Bulletin No. 142 U. S. Department of Agriculture. 
1 gramme alcohol furnishes 7 calories 

While proteids are capable of furnishing heat and 
energy as well as building and repairing tissues, it must 

always be remembered that their chief otlice is for the 
latter work. It is impossible for metabolism to go on 
without the production of some heat. The proteids are 
the only foods that contain nitrogen. 

To determine the amount of nitrogen in a given food 
stuff, divide its grammes of proteid by 6.25. One gramme 
nitrogen equals 6.25 grammes proteid. The excretion of 
nitrogen for a man of average weight is about twenty 
grammes daily, the same amount being consumed. When 
the quantity of nitrogen is increased, there is a corre- 
sponding increase of its excretion, thus establishing 
nitrogenous equilibrium. 

1 28.3 grammes equal i oz. 



ESTIMATES OF FOOD VALUES. 



Table showing Calorie Value of some Important 
Foods. 



Household 
Measure. 



Avoir- 
dupois. 



Metric. 



Calories. 



Vgg 

White of one egg . 
Yolk of one egg . 

Milk 

Cream, thin, 12% 
Cream, thick, 18-20% 
Butter . . 
Cheese . . 
Olive oil . . 
Sugar . . . 
White bread 1 
Flour . . . 
. . 
Rolled Oats . 
Huston crackers 
Gtraham cracker 

steak 
Lamb chop 
Chicken . 
Bacon . . 

Halibut . 

Beef juice 

Potato 

Banana 
Peach . . 
Orange . 

( Grange juice 

Apple . . . 

Strawberries 

Canned Tomatoes 

Prunes, dry . 

Breakfast Cocoa 

Brandy . 

Whiskey . 

Sherry 

Liebig's Beef Extract 



1 cup 

4 tablespoons 

4 tablespoons 

1 tablespoon 

1 tablespoon 

1 tablespoon 

I tablespoon 

1 whole slice 

l tablespoon 

l tables] 

up 

l 

l 

1 portion 

I 
l portion 



I cap 

2 tablespoons 
medium si/e 
medium si/e 
medium size 
medium size 
2 tablespoons 
medium size 

l portion 
2 tablespoons 

1 tablespoon 
1 tablespoon 
1 tablespoon 
1 tablespoon 
1 teaspoon 



l£ oz. 

1 oz. 
i oz. 
(pt 

2 oz. 
2 oz. 

i oz. 

Joz. 
oz. 
i oz. 

2 oz. 

Joz. 
OS. 
1 oz. 
i oz. 
i oz. 

4 oz. 

3 J OS. 

2~ oz. 

5 oz. 
1 oz. 

4 OS. 



OS. 
OS. 
OS. 
OS. 
OS. 

oz. 
\ oz. 
I oz. 
i oz. 
i oz. 



45 gms. 
30 gms. 
15 gms. 
250 c.c. 
60 c.c. 
60 c.c. 
15 gms. 
15 gms. 
15 gms. 
15 gms. 
60 gms. 
8 gms. 
15 gms. 
30 gms. 

if) gms. 

10 gms. 
120 gms. 

45 gms. 
100 gms. 

15 gms. 

60 gms. 
1 50 gms. 

30 gms. 
100 gms. 
1 00 gms. 
120 gms. 
150 gms. 

30 gms. 
150 gms. 
120 gms. 

30 gms. 

60 gms. 
8 gms. 

15 gms. 

15 gms. 

15 gms. 



70 

14 

56 
170 

80 
120 
110 

60 
135 

60 
150 

26 

50 
116 

60 

40 

160 to 300 

50 to 150 

100 to 125 

90 

70 

75 

7 

100 

100 

30 

50 

15 

60 

40 

7 

175 

36 

45 

45 

15 
Insignificant. 



1 In ordinary computations entire wheat bread can be reckoned as 
having the same nutritive value as white bread. 

1 lb. white bread furnishes 1215 calories; 1 lb. entire wheat bread, 



10 FOOD AND COOKERY. 

A man of average weight (one hundred and fifty-four 
pounds, or seventy kilos), at moderate work, requires 
about three thousand calories daily. The standard die- 
taries include one hundred and twenty-five grammes 
proteid, fifty grammes fat, and five hundred grammes 
carbohydrates. 

Proteid 125 grammes X4 = 500 calories 

Carbohydrates ... 500 " X4 =2000 " 

Fat 50 " X 8.9 = 445 " 

Total calorie value 2945 " 

Table showing Number of Calories required under 
Different Conditions. 

A man at light work 2450 to 2800 calories 

" " " medium work 2800 to 3150 

" " " hard muscular work . . . 3150 to 4200 

" " « rest 2100 to 2450 

A woman needs eight-tenths as much food as a man. 

The quantity of food required in a temperate and warm 
climate is about the same; the kinds, however, vary. 
Mother Nature, always wise and unerring, produces differ- 
ent crops to meet different needs. In our own country 
oats is grown in the northern part, rice in the southern. 

In a cold climate more food is needed, — a fact not due 
to the temperature, but to the greater activity of the 
inhabitants, — and fat forms a larger proportion of the 
diet, as it is oxidized slowly in the body. 

1140 calories. The same statement applies to many of the flours, 
thus : — 

1 lb. flour furnishes 1665 calories. 

1 lb. entire wheat flour furnishes 1675 calories. 

1 lb. corn meal furnishes 1655 calories. 

1 lb. corn starch furnishes 1675 calories. 

1 lb. wheatlet furnishes 16S5 calories. 

1 lb. hominy furnishes 1650 calories. 

1 lb. granulated corn meal furnishes 1665 calories. 

1 lb. wheat germ furnishes 1695 calories. 

1 lb. tapioca furnishes 1650 calories. 



ESTIMATES OF FOOD VALUES. 11 

A tall, thin person consumes more food than a short, 
stout person, for the reason that the larger surface ex- 
posed is the cause of a greater loss of heat. 

Age has a marked effect upon the rations needed. A 
child from three to five years old requires four-tenths as 
much food as a man at moderate work ; from six to nine 
years, one-half as much; while a boy of fifteen years 
requires as large a quantity as a man of sedentary 
habits. 

The abuses of diet in youth are responsible for much 
suffering which develops later in life. The laws of re- 
tributive justice may be slow, but are, nevertheless, sure. 
Again, many of the diseases which occur after middle life 
are due to the habit of eating and drinking such foods 
as were indulged in during the early years of vigorous 
manhood. 

In advancing years, when growth has ceased and ac- 
tivity has lessened, food is oxidized more slowly; there- 
fore, a smaller quantity is required, and that in a form 
to be easily digested. 

In arranging menus for individuals or families, per- 
sonal idiosyncrasies must be considered. It is a homely 
saying, but true, that, u One man's meat is another man's 
poison/ 1 

The "Dietary Computer,' - by Mrs. Ellen II. Richards, 
is of great value to one whose desire it is to make out 
bills of fare according to food values. By its use money 
spent for foods could be used to better advantage, fami- 
lies would be better nourished, and disease would be less 
frequent. 



12 FOOD AND COOKERY. 



CHAPTER HI. 
DIGESTION. 

FOOD, before it can be utilized by the body, must un- 
dergo many mechanical and chemical changes to 
render it capable of digestion, absorption, and assimila- 
tion. 

Digestion is the conversion of insoluble and indiffusible 
substances into soluble and diffusible substances capable 
of being absorbed. Absorption is the taking up of the 
digested food by the blood-vessels and lymphatics and 
conveying it to the blood, by which it is carried to every 
part of the body. Assimilation is the taking up by the 
different tissues from the blood such material as they need 
for growth and repair. 

Digestion is carried on principally by ferments, and 
these act by contact. Food is taken into the mouth, 
masticated by the teeth, moistened by the saliva, and 
coated by the mucin in the saliva, which makes it easy to 
swallow. The saliva is an alkaline fluid secreted by three 
pairs of glands, — the parotid, submaxillary and sub- 
lingual. Ptyalin, which acts in an alkaline medium, is 
the ferment found in the saliva. It has the power of 
changing starch to maltose and dextrose, but has no effect 
on proteids or fats. The flow of saliva is continuous, but 
greatest during eating, about three pints being secreted 
every twenty-four hours. 

Thorough mastication is very important, that the food 
may be finely divided before passing on into the alimen- 
tary canal. If not well masticated it is retained in the 
stomach for too long a time, thus favoring the develop- 
ment of bacteria, which give rise to acid fermentation. 



DIGESTION. 13 

Food is forced by peristaltic action through the oesopha- 
gus into the cardiac portion of the stomach, where it comes 
in contact with the gastric juice. The gastric juice is a 
fluid which contains hydrochloric acid (HC1) and two fer- 
ments, pepsin and rennin. The flow of gastric juice is 
intermittent, but about the same quantity is secreted, 
daily, as of saliva. 

Pejysin acts upon proteid foods, changing some to albu- 
moses and peptones, while by far the largest part is 
simply swollen in gastric digestion. Pepsin is the prin- 
cipal ferment which acts upon gelatin. Rennin is a milk- 
curdling ferment. 




Cut showing the division of the stomach into two portions. 

The digestion of starch continues for about one-half 
hour after entering the stomach ; by that time the food 
material is sufficiently mixed with the gastric juice to 
render the whole acid, thus destroying the alkaline reac- 
tion. Fats are set free, and to some extent melted in the 
stomach. About six per cent of proteids, twenty per 
cent of sugar, and some salts are absorbed through the 
walls of the stomach. Water passes on with the partially 
digested food. If the food is liquid, the water leaves the 
stomach very quickly, and in drinking water some leaves 
the stomach before the last swallow is taken. 



14 FOOD AXD COOKERY. 

The stomach has two muscular motions. The first is 
a turning movement, which takes place in the larger or 
cardiac portion, mixing the food with the gastric juice, 
thus bringing the whole to a semi-fluid consistency. 

The second is a wave-like movement which takes place 
in the pyloric end, by means of which the food is allowed 
to pass by intervals into the duodenum, which is the 
entrance to the small intestine. 

The juice poured out in the pyloric portion contains 
no hydrochloric acid, but is neutral or slightly alkaline ; 
pepsin is present. 

The quantity of gastric juice varies not only in differ- 
ent individuals, but in the same individual according to 
the diet. Extremes in temperature exert an influence on 
gastric digestion. Pawlow has made many very interest- 
ing experiments along this line, and has discovered that a 
diet composed chiefly of meat produces a large flow of 
gastric juice poor in ferments ; bread produces a small 
flow of gastric juice rich in ferments; while milk produces 
a moderate flow of gastric juice and a moderate amount 
of ferments. To keep in good normal condition without 
gain or loss of body weight, a plain, wholesome, mixed 
diet is the most satisfactory. 

There is great danger, especially in the young, of be- 
coming addicted to digestive habits. Each food calls 
forth a special gastric juice, and if the diet is limited to a 
few foods the power to assimilate others becomes lessened ; 
therefore if the diet is increased, gastric disturbances are 
apt to occur. When a patient has been kept for some time 
on a milk diet, other foods must be introduced gradually, 
and in small quantities, for the comfort of the individual. 

The stomach being capable of great distension, often 
gives rise to the taking of too much food at a single time. 
Three meals daily meet the needs of the average person. 
Dinner should be the heartiest meal, and should be served 
after the work of the day is over, when sufficient time 
may be allowed for eating, which may be followed by 
rest. 



DIGESTION. 15 

Incases of impaired digestion, fifteen or twenty minutes 
is recommended for rest after each meal. Where a light 
breakfast is taken, a lunch should be indulged in in the 
middle of the forenoon. There are frequently found 
people of small stomach capacity who seem to require 
food at frequent intervals in small quantities ; whereas if 
a meal is taken which would serve the needs of the 
average person, gastric disturbances follow. 

Appetite has a marked effect on gastric digestion, and 
it is often necessary to stimulate the appetite. Attractive 
surroundings (plants, flowers, music, singing birds, etc.) 
are provided in institutions where money is not the first 
consideration. The sanitariums and hospitals in Ger- 
many are far in advance of ours in this respect. Good 
cooking plays a far more important part than surround- 
ings, and it is the duty of the cook to stimulate the appe- 
tite by appealing to the sense of hearing, smell, sight, 
and taste. 

While the stomach plays but a small part in digestion, 
the digestibility of foods is calculated by the length of 
time they remain in this organ. The average meal leaves 
the stomach in about four or five hours. The following 
table will be found of value in considering the ease or 
difficulty with which certain foods are digested. 

Table showing Time required for the Digestion of some 
Important Foods. 

Kind. Time. 

Eggs, soft cooked (2) 1 3 4 ' hours 

Oysters, raw (3) \% " 

Milk, one glass .2 " 

Graham Crackers (square) 2 " 

Rusks 2 " 

Beef, raw (3^ oz.) 2 " 

Eggs, raw (2) 2% 

Cauliflower 2J^ " 

Bread, stale (2^.; oz.) 2% " 

Potatoes, baked (2) 2 to 2% « 

Sweetbread 2 to 3 " 



16 FOOD AND COOKERY. 

Kind. Time. 

White Fish (Cod excepted) 2^ to 2% hours 

Tapioca, Arrowroot, and Sago Gruel . . . 2% u 

Beef, roast, rare 3 " 

Lamb Chops (Z% oz.) . 3 « 

Chicken 3 « 

Game 3 

Apple, large (raw) 3}£ " 

Peas 4 

Beans . .. 4 " 

Digestion principally takes place in the small intestine. 
The stomach acts as a reservoir for food, playing but a 
small part in digestion. Many instances are recorded 
where people have been well nourished after the removal of 
the stomach. There was, however, a radical change in the 
diet, the food being taken in a liquid or semi-solid state. 

Food in the small intestine comes in contact with two 
fluids, — the pancreatic juice and the bile (which is poured 
out from the liver), both of which are alkaline fluids. 
The flow of pancreatic juice is suspended except during 
digestion, while the flow of bile is constant but greatest 
during digestion. 

The pancreatic juice contains four ferments, — amylop- 
sin, trypsin, steapsin, and invertin. 

Amylopsin acts upon starches and completes their 
digestion. Trypsin completes the digestion of proteids. 
Its action is similar to the action of pepsin in the gastric 
juice, but it is able to act in an alkaline medium. The 
proteids which were simply swollen in the stomach are 
now penetrated by this juice and their digestion is com- 
pleted. Steapsin splits the fats into glycerine and fatty 
acids. The fatty acids combine with an alkaline solution 
and form soap. The bile salts also play an important 
part in the digestion of fats, but affect neither proteids 
nor carbohydrates. They, too, combine with fatty acids 
to form soap, and soap forms an emulsion. Fats thus 
emulsified are ready for absorption. Invertin acts upon 
cane sugar, changing it to levulose and dextrose. 



DIGESTION. 17 

The liver acts as a storehouse for the body, to be 
called upon as needed. Some of the carbohydrates 
which during digestion have been converted into sugar, 
on reaching the liver are changed into glycogen, and 
glycogen is reconverted into sugar before entering the 
general circulation. 

The digested food is now ready for absorption, although, 
as has been stated, the digestion of all foods need not be 
completed before the absorption of some foods take place. 
For example, alcohol, sugar, and some proteids and salts 
are absorbed in the stomach. 

Food is moved along from the small to the large intes- 
tine by peristaltic muscular contraction. Absorption takes 
place to a small extent in the small intestine, but to a 
much larger extent in the large intestine. 

Bile salts, on account of their great value, are nearly 
absorbed before reaching the rectum, and are used over 
and over again. Salts, bile pigments, connective tissue, 
and cellulose are not digested (although some authorities 
affirm that the cellulose in young vegetables is partially 
digested) ; these, with the waste products of metabolism, 
are excreted through the rectum as faeces. 



18 FOOD AND COOKERY. 



CHAPTER IV. 

FOOD AND HEALTH VERSUS DRUGS AND 
DISEASE. 

T\R. OLIVER WENDELL HOLMES is reported to 
^ have said, " I can count on the fingers of one hand 
the drugs commonly used by the general practitioner." 
Drugs are used at the present time to a less extent, and 
administered in smaller doses, than ever before. The phy- 
sician of to-day knows that the recovery to health from 
disease is a natural process, and administers drugs to assist 
nature rather than to effect a cure. The study of foods 
and their effect on the individual is of equal importance 
to the study of drugs. 

All infectious diseases are due to bacterial action. 
Germs enter the system in different ways. 

1. Through the blood, — by inheritance. 

2. Through the skin, — by bruising or bites. 

3. Through air passages. 

4. Through the lungs. 

Drugs do not kill bacteria; exception must be made, 
however, to the valuable discovery of anti-toxins, which 
have done so much for the advancement of medical 
science. 

The healthy person is constantly coming in contact 
with disease germs, but he is immune from the disease of 
which they are the cause, as anti-toxins are constantly 
being formed within the body which neutralize the poison- 
ous effects of the germs. 

Health may be defined as a sound mind in a sound 
body. The necessary conditions for health are : — 

1. A correct supply of food. 

2. The proper cooking of same. 



FOOD AND HEALTH VERSUS DRUGS AND DISEASE. 19 

3. Air and sunlight supply. 

4. Good environment. 

5. Exercise. 

6. Rest. 

7. Sleep. 

8. Bathing. 

It is safe to state that two-thirds of all disease is 
brought about by errors in diet, — either the food prin- 
ciples have not been properly maintained or the food has 
been improperly cooked. To one accustomed to visiting 
children's hospitals, or children's wards in general hos- 
pitals, this statement cannot seem an exaggeration, as 
the results of mal-nutrition are everywhere in evidence. 
Correct feeding should begin at birth, and continue through 
childhood, youth, manhood, and old age. Children more 
readily succumb to disease than older people ; herein lies 
the necessity of paying the strictest attention to their 
nourishment and care. 

"I have come to the conclusion that more than half the 
disease which embitters the middle and latter part of life 
is due to avoidable errors in diet, . . . and that more mis- 
chief in the form of actual disease, of impaired vigor, and of 
shortened life accrues to civilized man ... in England and 
throughout central Europe from erroneous habits of eating 
than from the habitual use of alcoholic drink, considerable 
as I know that evil to be." — Sir Henry Thompson. 

The effect of foods on metabolism is a subject which 
has received much attention during the last fifty or sixty 
years. " Metabolism is the sum of the chemical changes 
within the body, or within any single cell of the body, by 
which the protoplasm is either renewed or changed to per- 
form special functions, or else disorganized and prepared 
for excretion." 

As early as the seventeenth century the idea was ad- 
vanced that food furnished the necessary fuel for the 
body, but this theory attracted but little attention and 
seemed to be of almost no practical value as an aid to 
better living. 



20 FOOD AND COOKERY. 

Towards the close of the eighteenth century oxygen 
was discovered by Priestley, which explained the process 
of combustion, which he believed to take place in the 
animal organism as well as outside the body. Liebig 
made valuable advances in the study of metabolism, and 
later investigations have verified the truth of his state- 
ments. In 1840 he published a dietary study which, 
from the standpoint of modern work, on account of its 
incompleteness, is of but little value. Still it was a 
pioneer publication which gave much assistance to mauy 
of his followers. 

From 1850 to 1870 many experiments were made along 
these lines with animals, including cattle, dogs, and sheep. 
In 1865 and 1866 Voigt and Pettenkofer published the 
results of many experiments which they had made on man. 
To Voigt and his follows should be given the credit of the 
most valuable work of recent years. 

Thorough work of a very high order has been done in 
Russia from which much accurate knowledge has been 
gained. The name of Van Noorden stands out promi- 
nently on account of his work on metabolism. Japan, 
Italy, Sweden, and England have all furnished students 
who have aided science along this line. As Americans 
we are especially proud of that which has been done in 
our own country. Chittenden and Flint have been earnest 
workers, and more accurate results are being obtained 
each year at the expense of our own government, under 
the able direction of Professor Atwater. 

In the latest experiments account is taken of all food 
consumed, the excretory products, and the total energy 
manifested during the experiment, as heat or muscular 
work. The ideal has not as yet been reached, as no ac- 
count has been made of body gain or loss, or the energy 
stored or transformed during the experiment. 



INFANT FEEDING. 21 



CHAPTER V. 

INFANT FEEDING. 

TT would seem that every child's birthright should be a 
*■ healthy mind in a healthy body, but man is not yet 
wise enough and science has not opened its doors suffi- 
ciently wide to render perfect living possible. Still search- 
ing for new truth, each year adds its part towards the 
complete solution, and " It is a proper or improper nutri- 
ment which makes or mars the perfection of the coming 
generation." 

The power of the baby to grow mentally and physically 
must depend chiefly on its feeding, — although air and 
sunlight supply, environment, rest, sleep, exercise, bath- 
ing, and clothing all play a part not to be overlooked. 

A young baby is a young animal, and must eat, sleep, 
and use some muscular effort in kicking and crying (at 
least one-half hour each day), to expand the chest 
and gain strength. A baby should be handled but little, 
and kept as quiet as possible. Much sleep is necessary, 
for daring sleep the child develops and grows. For the 
first month a child requires sleep from twenty to twenty- 
two hours daily; three months, eighteen to twenty 
hours ; six months, sixteen to eighteen hours ; one year, 
fourteen to fifteen hours. A child gets the best sleep 
in a darkened, well-ventilated, quiet room ; for during 
sleeping hours there is a subconscious activity, and if 
there is light and noise present the nervous, muscular, 
and tissue growth are hindered. Avoid the use of too 
much or too heavy clothing or covering, as either is a 
hindrance to the best growth and development. 

The average weight of a child at birth is seven and one- 
seventh pounds for a male, while a female weighs about 



22 FOOD AND COOKERY. 

seven pounds. Many t children have greater weight at 
birth, while still others weigh less ; in either case the chil- 
dren are likely to be healthy. A child loses in weight for 
the first three or four days, but should regain its birth 
weight by the end of the second week ; then there should 
be a constant increase of body weight, which should be 
in proportion to the original weight. The weekly gain 
should be from five to eight ounces until the fifth month, 
and from that time until the twelfth month the weekly 
gain is not as great, — about three and one-half to seven 
ounces. The child's birth weight should be doubled at 
five months and trebled at fifteen months. From these 
figures it can be seen that the most rapid gain is during 
the first five months. Regular increase in weight is the 
best and safest guide known for determining the health 
conditions of the child. Children do not gain as rapidly 
during the summer months, this being especially true dur- 
ing the teething period. 

Nature has provided an animal food for the young of 
all mammalia, and mother's milk is the typical nourish- 
ment for her offspring in the early period of it- existence. 
Statistics show that children among the slums of large 
cities will survive if fed from the breast, when if arti- 
ficially fed, death is almost sure to follow. 

The baby should be put to the breast six hours after 
birth; thus the secretion known as colostrum is injected, 
whose office is to cleanse the alimentary canal, thus pre- 
paring it for the milk secretion, which appears usually on 
the third day. After bathing and dressing, if the child lies 
quietly, it is left until the time of putting to the breast, 
but if it cries, one-half tablespoon of sterilized water is 
given at about 99° F., — the temperature of the child at 
birth. Children, like adults, need more water than is 
found in the food, and the baby should be given one-half 
tablespoon boiled water every four hours, after the second 
day, — the quantity being increased in proportion to the 
increase of the stomach capacity. It is best to have the 
baby drink it from a spoon, especially if it is to be fed 



INFANT FEEDING. 23 

from the breast; it is, however, generally easier for the 
child to take it from a small bottle with nipple attached. 
If the bottle is used, it is sometimes difficult to get the 
child to take the breast. 

Regular feeding must be insisted upon as best for 
mother and child. It tends to keep the quality of the 
milk uniform, thus enabling the child to sleep better, not 
be overfed, and lessening the causes for indigestion. 
Too long intervals between the nursings produce a diluted 
product; while too short intervals, a condensed product. 
If regular feeding is observed the milk supply will agree 
with the capacity of the child's stomach. By more fre- 
quent nursing the milk glands are stimulated to secrete a 
larger quantity, and the little stomach capable of distension 
is overtaxed. Mothers should be made to realize that 
upon this euro daring a few months much of the later 
health and vigor of their offspring depend. 

Table for Infant Feeding. 

Age. Number of Feedings. 
Birth to 2 months 10 . 



2 to 3 months 



3 to 6 months 



8 to 12 months 



.12 to 16 months 



Hours for Feeding. 


A.M. 


r.M. 


6 


2 


8 


4 


10 


6 


12 m. 


8 




10 


One Night- 


■Feeding 


6 


2 


9 


4 


12 M. 


6 




8 




10 


6 


3 


9 


6 


12 m. 


10 


6 


3 


9 


6 


12 m. 




7.30 


2.30 


11.30 


5.30 



24 FOOD AND COOKERY. 

That the baby may not be overfed, it is necessary to 
emphasize the stomach capacity at different ages ; thus the 
following table may be of value : — 

Stomach Capacity. 

At birth -§ to 1 oz. 

At 4 weeks 2| oz. 

At 8 weeks 3| oz. 

At 12 weeks . . 3^ oz. 

At 16 weeks '^T 5 o 6 o oz * 

At 20 weeks 3f oz. 

. A mother's first thought should be for the welfare of 
her child, and she should wisely regulate her exercise and 
sleep, making an effort to control emotions and avoid 
nervous disturbances, which so readily affect the composi- 
tion of the milk. A plain, wholesome diet, including meat, 
eggs, fish, cereals, fresh vegetables, and fruit, is recom- 
mended. Highly seasoned foods, pastry, and an excess 
of sweet foods should be avoided. Milk, or a beverage of 
which the principal constituent is milk, should be taken. 
While tea and coffee are not prohibited, cocoa is much 
more desirable. Oftentimes the three meals prove insuf- 
ficient, and a luncheon may be introduced in the forenoon, 
and milk or gruel before retiring. 

If the mother's milk proves inadequate to the child's 
needs, it often may be made suitable by change of diet 
and proper exercise. A child will lose on too rich a food 
as well as one lacking in nutritive value. The proteid 
and fat in human milk are subject to variations, while the 
mineral matter and milk sugar are nearly constant. 

To increase the supply of milk, increase the liquid in 
the diet. To decrease the supply (which is seldom neces- 
sary), decrease the liquid. To increase the amount of 
proteid, eat more meat and decrease the exercise ; to de- 
crease the quantity, eat less meat, increase the quantity 
of liquid, and increase the exercise. To increase the fat, 
increase the meat, and also fats in a readily digested form^ 



INFANT FEEDING. 25 

and walk two miles daily. To decrease the fat, eat cor- 
respondingly less meat and fat. 

Too much proteid, which is the result of a large amount 
of meat, in the diet with little exercise, causes constipa- 
tion and colic. If the fat is increased with the proteid, 
diarrhoea and vomiting follow. 

Human Milk. 

Composition. Reaction slightly alkaline. 

Water 87 to 88% 

Fat 3 to 4% 

Milk sugar (lactose) 6 to 7% 

Mineral matter 1 to .2% 

Proteid 1 to 2% 

Caseinogen .59% 

Lactalbumin 1.23% 

Konig. 
Note. — "While human milk has a slightly alkaline reaction, it is also 
amphoteric. It will change red litmus paper blue; blue litmus paper red. 

Cow's Milk. 

Composition. Reaction slightly acid. 

Water 86 to 87% 

Fat 4% 

Milk sugar 4.5% 

Mineral matter .7% 

Proteid 4% 

Caseinogen 2.88% 

Lactalbumin -53% 

KONIG. 

By comparing the tables showing the composition of 
human and cow's milk, it will be seen that cow's milk 
contains more proteid and mineral matter and less sugar 
of milk, the fat and water varying but little. The calf 
grows faster than the baby, therefore needs more building 
material. The baby, having a relatively larger surface 
exposed, loses more heat. 



26 FOOD AND COOKERY. 

The proteid of milk is composed of lactalbumin and 
caseinogen. Lactalbumin is soluble in water, and as there 
is a larger percentage of this constituent in human than 
in cow's milk, the former during digestion forms into 
succulent curds ; while the latter, containing more case- 
inogen, forms into dense cheesy curds. 

Cow's milk, to form a typical infant food, needs to be 
modified. In many large cities throughout the United 
States, laboratories, with accompanying farms in outlay- 
ing districts, have been established to furnish proper in- 
fants' food. While human milk is self-modifying, thus 
meeting the needs of the child in the different stages of 
its growth and development, its composition varies but 
little during the period of lactation. 

The modification of laboratory milk needs to be changed 
from time to time according to a physician's formula, lime- 
water being added to neutralize the acid present in cow's 
milk. Human milk is sterile, while cow's milk, in the 
hands of the consumer, contains many varieties of bac- 
teria; therefore it was formerly thought advisable to 
sterilize the modified product ; but sterilization has been 
largely superseded by pasteurization, and this is not deemed 
necessary or advisable, where fresh milk can be procured 
from a reliable source, except in cases of bowel trouble 
or in extremely hot weather. 

A child should not remain at the breast for more than 
fifteen or twenty minutes at each feeding. Never wake 
a healthy baby during the night for feeding. It is some- 
times necessary during the day, as a young child is quite 
liable to turn night into day ; but by persistent effort this 
may be overcome before it is an established habit. 

If for any reason the mother is unable to nurse her 
child, she must make a decision between a wet nurse and 
artificial feeding. Cow's milk is best adapted for artificial 
infant feeding, although in its composition it is not as 
nearly like human milk as the asses' or the mare's. Cows 
can be kept more easily under strict control than most 
animals, and when carefully stabled, fed, watered, and 




INFANTS WATER BOTTLE, NURSING BOTTLE, 
AND NIPPLE 



INFANT FEEDING. 27 

cleaned, produce a food which can be modified to meet the 
baby's needs. Durham, Devon, Ayrshire, and Holstein 
breeds are most satisfactory. Always procure milk from 
the herd rather than from a single animaL If the supply 
be obtained from a single cow, it is not uniformly as good 
quality, for an indisposition, fright, or worry of the animal 
affects the milk, and this in its turn reacts upon the child. 

Among intelligent and care-taking mothers, home modi- 
fication is being successfully emploj^ed, always under 
the direction of a physician. It has advantages over 
laboratory modification, namely : — 

1. Less handling. 

2. Shorter time from milking to consumer. 

3. Gravity cream digests more readily than centrifugal 

cream. 

4. Less handling renders pasteurization seldom nec- 

essary. 

It is beyond the scope of this work to give formulas for 
home modifications, as it is plainly the work of the phy- 
sician. Simply for illustration a formula corresponding 
very nearly to human milk has been procured from one 
who is an authority on infant feeding. 

For Home Modification. 

Procure milk, delivered in quart glass jars, that has 
been reduced to a temperature of 45° F. as quickly as pos- 
sible after milking, and allowed to stand for cream to rise 
for six or eight hours. Pour off eight ounces of top milk, 
or take out with a small dipper which comes for the 
purpose. 

A glass tube is sometimes used for syphoning off the 
lower part of the milk, leaving the top milk in the jar. 
In order to do this a graduate glass is necessary, to 
determine the number of ounces drawn off. This later 
process being more complicated, is less practical for home 
modification. 



28 FOOD AND COOKERY. 

How to syphon Milk. 

1. Place jar several inches above graduating glass into 

which milk is to be drawn. 

2. Put thumb over end of syphon having the shorter arm. 

3. Pill syphon with cold water. 

4. Introduce long arm of syphon into jar of milk, having 

syphon touch bottom of jar. 

5. Hold graduating glass directly under short arm of 

syphon, withdraw thumb, and water will flow from 
syphon, then milk. 

Formula for Modified Cow's Milk, closely corresponding 
to Human Milk. 

Top milk (10% fat) 8 oz. 

Boiled water 11 oz. 

Lime-water 1 oz. 

Sugar of milk 2}q tablespoons. 

This amount is sufficient for ten feedings, allowing two 
ounces for a feeding. As soon as modified, it should be 
put in ten sterile nursing-bottles, each being plugged with 
absorbent cotton, and kept in a cold place until needed. 
then heated by plunging bottle in cold water and allowing 
the water to heat, gradually, until the milk is luke warm, 
about 98° F. 

In the home modification of milk, the sugar of the 
milk (lactose) should be dissolved in boiling water before 
being added to the remaining ingredients. 

Bottles and nipples for infant feeding should be of the 
simplest construction, that, easily, they may be kept 
perfectly clean. As soon as baby has finished nursing, 
the nipple should be removed from bottle, and nipple 
and bottle thoroughly washed, then the bottle filled with 
water and the nipple immersed in water. Both should be 
made sterile each morning, when the number of feedings 
for twenty-four hours is prepared. The nipples should 
be allowed to remain in boiling water five minutes, and 
then immersed in cold water, to stand until needed. 



INFANT FEEDING. 29 

How to pasteurize Milk. 

Put milk in sterile, small-mouthed glass bottles, stop 
with cotton batting or absorbent cotton, place bottles in 
wire basket, immerse basket in kettle of cold water, and 
heat water gradually, to a temperature of from 158° 
to 167°. Keep at same temperature thirty minutes. 
Remove bottles, cool quickly, and put in a cold place. 

By this process almost all of the disease germs are 
killed ; also those germs which produce souring ; but the 
spores, which are not killed, will develop after a few 
days. 

How to sterilize Milk. 

Proceed as in the pasteurization of milk, raising the 
temperature of the water to the boiling point (212° F.), 
and keeping at this temperature thirty minutes. Sterili- 
zation is an efficient method of destroying all germs, but 
alters the taste of milk, coagulates the albumen, destroys 
the fine emulsion of fat, and renders the casein less easy 
of digestion. 

Sterilizers are on the market which simplify the process 
of sterilization, and their use is recommended where 
expense need not be considered. 



80 FOOD AND COOKERY. 



CHAPTER VI. 
CHILD FEEDING. 

A CHILD fed from the breast is weaned, usually, from 
the eighth to the twelfth month, the time depend- 
ing upon the health of both mother and child, as well as 
the season of the year. Unless compulsory, this change 
would better not take place during the summer months. 
Changes in diet should always be gradual ones, which is 
not the exception with the baby. Health} 7 children may 
be taught to drink from a cup or mug before taken from 
the breast, which will dispense with the use of the bottle. 
On the other hand, oftentimes ill or delicate children will 
not take sufficient nourishment in this way, and the bottle 
becomes a necessity for the welfare of the child. Baby 
not only eats better, but sleeps better, and keeps happier. 

Some children are allowed to use the bottle at nap and 
bed time until two years of age. While this seems to 
many an over-indulgence to the child, it is sometimes 
recommended by physicians as the best course to pursue. 

A healthy child of from eight to twelve months may be 
given a crust of stale bread, educators, rusks. Zwieback, 
and strained, well-cooked cereal diluted with milk. The 
necessity for an occasional drink of water, which was em- 
phasized in infant feeding, must not be overlooked in 
child feeding. 

From twelve to sixteen months a child requires four 
meals daily. 

Meals. Times for Serving. 

Breakfast 7-30 a.m. 

Lunch 11.30 A. M. 

Dinner 2.30 p. m. 

Supper 5.30 p. m. 



CHILD FEEDING. 31 

If a child wakes very early, it may be given a crust of 
bread, a cracker, or a small quantity of milk, but not 
enough to take away the appetite for breakfast. 

For breakfast, serve a cereal sprinkled with sugar (spar- 
ingly) and top milk. Well-cooked, strained oatmeal, 
hominy, or any of the wheat preparations may be used, 
and it is desirable to offer variety. A glass of milk 
should accompany this meal. 

For luncheon, give strained cereal and milk, allowing 
three parts milk to one part cereal. In order that the 
child may have sufficient nourishment, pour off the upper 
half of quart jars of milk (top milk). In this way the 
necessary fat is supplied. 

For dinner, serve a soft-cooked egg, or beef, chicken, 
or mutton broth thickened with strained rice or barley ; 
either with a piece of stale bread spread with butter, fol- 
lowed by steamed rice with cream and sugar, steamed or 
baked custard, junket custard, Irish moss blanc mange, 
strained stewed prunes, or juice of one-half orange. When 
eggs are introduced into the diet for the first few times, give 
but one-half egg. This quantity may be easily digested, 
while a whole egg might cause gastric disturbance. 

For supper, serve strained cereal and milk, same as for 
lunch. A child from sixteen to twenty-four months takes 
four meals, with the same hours for serving as the younger 
child, with some greater variety. 

For breakfast, in addition to cereal, give " soft-boiled," 
dropped, or coddled egg. Scrambled egg, if cooked with a 
small quantity of butter, may be occasionally served. It is 
well at this age to introduce one egg daily into the diet. 

For luncheon, give bread and butter, cracker, or cereal 
jelly with sugar and top milk in addition to the luncheon 
before served. 

For dinner, mashed baked potato, beef juice, boiled rice, 
or macaroni may be added. 

For supper, whole wheat or Graham bread spread with 
butter, stewed prunes, baked apple or apple-sauce, in 
addition to the supper before served. 



32 FOOD AKD COOKEPwt. 

Children over two years of age may begin to take fish, 
meat, vegetables, and fruits. White fish, broiled, steamed, 
or boiled, may be given in place of egg. Broiled lamb 
chops, broiled beefsteak, or rare roast beef, broiled or 
roasted chicken, or boiled fowl, are all suitable food, if 
introduced occasionally in small quantities. Spinach, 
asparagus tips, young tender string beans, and peas 
forced through a strainer, are all allowable. Fresh ripe 
strawberries, served with sugar, but not cream, may be 
eaten in the early part of the day, but should never be 
allowed after dinner. Blueberries and huckleberries had 
better not be introduced until after the fifth year, as they 
often act as irritants and give rise to summer complaints. 

Some children express a desire for bananas, which may 
be satisfied if the fruit is scraped to remove the astringent 
principle which lies close to the surface. Many physicians 
think they are more easily digested when baked. 

Cocoa, as well as milk, may be given as a beverage. 
The menu at this age is so varied, and the digestive 
powers of the child so increased, that strained cereals will 
no longer be necessary. Indian meal mush may now be 
taken, as well as the oat and wheat preparations ; also the 
cooked cereal products, put up ready for serving. 

Always avoid the use, in the dietary of a young child, 
of salted meats, pork, or veal, coarse vegetables (beets, 
carrots, turnips, etc.), cheese, fried foods, pastry, rich 
desserts, condiments, tea, coffee, beer, or any alcoholic 
stimulant, and iced water. 

The child's craving for sweets is a natural one and 
should be gratified. This is accomplished in part by 
sugar served with cereal and desserts. Vanilla chocolate 
is a most desirable food, as well as sweetmeat, and if 
eaten at the close of a meal is beneficial rather than 
harmful. Perhaps no food containing albumen, carbohy- 
drate, and fat is as well absorbed as chocolate. All the 
sugar is taken up, and there is a loss of only two per cent 
of the albumen, starch, and fat. 

The injurious effects of pure chocolate and candy are 



CHILD FEEDING. 33 

due to their being eaten between meals or in excess, 
which destroys the appetite for plain, wholesome food. 

When the time arrives that the nap is no longer needed, 
which time varies with different children, three meals 
usually suffice. The dietary may be gradually increased, 
until the child is able to partake of the family menu, 
avoiding, of course, a night dinner. The wise mother 
will encourage and continue a resting time until school 
hours interfere, even though not followed by sleep. 

The food of the child at school is of equal importance 
to the food of the infant. It must not be forgotten that 
digestive processes go on quickly, and activity is so great 
in childhood that an abundant supply of well-cooked, 
nourishing food is essential for both the development of 
body and mind. The irritability and weak nervous con- 
dition of school children, which is often attributed to 
over-study, is more often the result of excitement, want 
of sleep, and malnutrition. 

Never allow a child to go to school without a proper 
breakfast, of which a cereal served with sugar and rich 
milk or cream should form the principal dish. 

Many children enter kindergarten at the age of three 
and one-half or four years, most of whom carry a luncheon, 
a few minutes being set aside for the purpose of eating 
the same. This luncheon should be very simple, and 
limited in quantity, that the appetite may not be destroyed 
for the hearty dinner. In many cases where a child is 
fortified with a good breakfast, the luncheon would better 
be omitted, as the child has a better appetite and enjoy- 
ment of the midday meal. In kindergartens attended by 
the poor, a luncheon is an absolute necessity to the child's 
welfare, and fortunate is the community where an appro- 
priation is made for the supply of milk, with bread or 
crackers, or occasionally hot broth in the place of milk. 

If the older child attends a one-session school, the 
luncheon must not be overlooked. Whatever else goes 
into the luncheon basket, sandwiches must hold first 
place. If a variety is introduced and pains are taken in 

3 



34 FOOD AND COOKERY. 

their preparation, the little ones will look forward to 
them with as much interest as the sweets which follow. 
Doughnuts, rich cake, and pastry should be avoided, but 
simple crackers, cookies, and cakes may be used to 
advantage; also fresh and dried fruits and nuts. Figs, 
dates, and nuts have a high food value, and if well masti- 
cated, an active child will digest them with comparative 
ease. 

In the high schools of many large towns and cities, 
lunch counters have been established for furnishing to the 
pupils well-cooked, nutritious food, at the least possible 
expense. Hot soups and cocoa may be found each day 
in addition to rolls, sandwiches, crackers, cookies, cake, 
fruit, and sometimes ice cream. 

A child, relatively to his weight, requires more food 
than a man or a woman. Three considerations explain 
this necessity : — 

1. The assimilative powers of a child are greater than those 
of an adult. 

2. A child has a larger surface in proportion to his weight ; 
which means a relatively larger heat loss. 

3. A child is growing, therefore requires a relatively larger 
supply of building material. 

Table showing Amount of Food required for a Child as 
compared with a Man. 

A child under 2 requires 0.3 the food of a man doing mod- 
erate work. 

A child of 3 to 5 requires 0.4 the food of a man doing- 
moderate work. 

A child of 6 to 9 requires 0.5 the food of a man doing 
moderate work. 

A child of 10 to 13 requires 0.6 the food of a man doing 
moderate work. 

A girl of 14 to 16 requires 0.7 the food of a man doing 
moderate work. 

A boy of 14 to 16 requires 0.8 the food of a man doing 
moderate work. 

Prof. W. O. Atwater. 



CHILD FEEDING. 35 

Table showing Increase of Calories required for a 
Growing Child. 



Age. 



Proteid. Fat. h ^° es . Calories. 



years. grammes. grammes. grammes. 

\% 42.5 35.0 100 909.7 

2 45.5 36.0 110 972.4 

3 50.0 38.0 120 1050.4 

4 53.0 41.5 135 1156.8 

5 56.0 43.0 145 1224.0 
8 to 9 60.0 44.0 150 1270.0 

12 to 13 72.0 47.0 245 1736.8 

14 to 15 79.0 48.0 270 1877.3 

Hutchison, p. 453. Schroeder, Archiv.fiir Hygiene, iv. 39, 1886. 

Children must have, for their best mental and physical 
development, a relatively larger proportion of proteid and 
fat in the dietary than their elders. The baby receives 
his proteid and fat from milk and cereals, but the older 
child needs, in addition to these, eggs, meat, and butter. 
Much of the pallor and stunted growth of some children is 
largely attributable to the lack of these very foods. 

As carbohydrates furnish the cheapest form of food, 
they are almost never found wanting, and oftentimes are 
used to excess. Carbohydrate in the form of sugar, if 
injudiciously given, may prove harmful, but if used wisely, 
when it does not interfere with digestive processes, is a 
most useful fuel food. 

The notion that sugar injures the teeth is largely a false 
one. If children are allowed to eat candy or cookies after 
the teeth have been brushed for the night, then the sweets 
which collect between them cause decay. 

Milk, eggs, and meat are sources for furnishing mineral 
matter, but the chief value of fruit and vegetables lies in 
this food constitutent, upon which tissue growth so much 
depends. 



36 FOOD AND COOKERY. 



CHAPTER VII. 
FOOD FOR THE SICK. 

n^HE feeding of persons in health is of great impor- 
* tance, but when one succumbs to disease, then 
feeding becomes a question of supreme moment. The 
appetite in health is usually a safe guide to follow, but is 
so perverted by disease conditions that it is unwise to 
consider its cravings. If these cravings are indulged, 
the food longed for is almost always a disappointment, 
as all things taste about the same, until the time of 
convalescence. 

Never consult a patient as to his menu, nor enter iuto a 
conversation relating to his diet, within his hearing. The 
physician in attendance studies the symptoms so closely 
that he is able to determine what is required to meet the 
needs of the case. He orders nourishment given regularly, 
usually in small quantities, at frequent intervals. Ap- 
preciating the value of sleep, he never allows his patient 
to be awakened for feeding, unless the exigencies of the 
case create this demand. 

In acute cases of disease, food plays a very important 
part towards recovery. The quantity and kind taken 
must vary greatly, according to the nature of the disease. 
Sometimes it proves expedient in cases of diarrhoea or 
dysentery to have the patient abstain for days from all 
food, except a very thin, starchy gruel, the object being 
to starve the germ which causes the disease ; then, again, 
a patient, after a surgical operation, where there is a 
great loss of blood, needs a large supply of food. 

Where the temperature is high, metabolism goes on so 
rapidly there is always a demand for a large quantity of 




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FOOD FOR THE SICK. 37 

easily digested food, usually in a liquid form. Water 
is given freely, to assist in carrying off the waste 
products. 

In chronic cases, by a careful study of the food sup- 
ply, much can be done to keep up the strength of the 
patient while endeavoring to overcome the disease. The 
greater the activity of the patient, the greater the need 
for food. 

Personal idiosyncrasies in disease, as well as in health, 
play a very important part. Avoid giving food that will 
overtax the digestion or disagree with any of the con- 
ditions of the patient. Food must be assimilated to 
be of value. The teeth, the mouth, the stomach, and 
the intestines all must be considered. Some food, if 
well masticated, might easily pass from the stomach 
into the intestines, while if not masticated, might prove 
a stomach irritant. Some food that would not prove 
irritating to the stomach would cause fermentation in the 
intestines. 

Many patients during the early stages of convalescence 
have an abnormally large appetite, which must be re- 
stricted, as over-feeding would prove dangerous; while 
with others the appetite needs to be stimulated. 

Important things to consider in feeding the sick : 

1. Appeal to the sense of sight. 

2. Appeal to the sense of taste. 

3. Consider temperature. 

4. Digestibility. 

5. Nutritive value. 

6. Economy. 

During the gradual return to a normal condition, 
through the long tedious hours of convalescence, the 
patient devotes much thought to when and what he shall 
be allowed to eat, and it is at this time that the taste is 
gratified as far as is advisable. 

The best means of stimulating the appetite is to have 
good food, well cooked, and attractively served. The 



38 FOOD AND COOKERY. 

service should be the best at the command of the nurse, 
and too much attention cannot be given to every detail. 
The trays should be of correct size, so when laid not to 
have the appearance of being overcrowded ; on the other 
hand, if a small amount is to be served, have a small tray. 
The tray cloth should be spotless, and just fit over edge 
of tray. If the correct size is not at hand, one should be 
folded to fit tray, or a napkin may often be utilized for 
this purpose. Select the choicest china, silver, and glass- 
ware, making changes as often as possible. It often 
proves pleasing to carry out a color scheme. Nervous 
patients are apt to be depressed in the early morning, 
therefore for this reason make the breakfast tray as 
attractive as possible by using bright flowers. 

In setting a tray after laying the tray cloth, locate the 
plate. Place the knife at the right of plate, sharp edge 
toward plate. Place the spoon at the right of knife, bowl 
up. Place the fork at the left of plate, tines up. A 
bread and butter plate or individual butter is placed 
over fork a little to the left. The napkin is always 
placed at left of fork ; then cup and saucer at right of 
spoon, with cup so placed that it may be easily raised 
by handle. The water glass is placed over knife at little 
to right. Arrange the other dishes to suit the convenience 
of the patient. 

All eating is very much influenced by the taste. Some 
foods, easy of digestion, if repugnant to a patient, prove 
indigestible. 

The temperature of food has a marked influence upon 
digestion. As a rule, hot foods should be served hot, 
cold foods served cold; but this often must be varied 
according to the case. Under certain conditions very 
cold or very hot food might retard digestion, thus increas- 
ing the amount of energy necessary for absorption. 

Coarse foods, like Graham bread, some cereals, and 
vegetables containing much cellulose, pass through the 
alimentary canal so quickly that much of their nutritive 
value is lost, as so large a portion escapes absorption. 




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FOOD FOR THE SICK. 39 

Sugar is completely absorbed by the system, while starch 
holds second place. The proteid of meat and eggs is well 
absorbed, only three per cent being lost ; in milk the loss 
is eight per cent. Fat, when taken in the form of butter, 
is almost completely absorbed, while in the absorption of 
fat in the form of milk, eggs, and cheese, there is a loss 
of six per cent ; in the fat of meat, a loss of seventeen 
per cent. Bacon furnishes an exception to this rule, as it 
ranks next to the fat of butter and cream. 

The nurse should be a student of the classification of 
foods, their fuel value and digestibility, thus being able 
to determine and regulate the needed rations for her 
patients. 

In feeding the sick, strict economy should be considered 
only when necessary. That which the patient really needs 
should be furnished always, if possible. Even in homes 
where the income is limited, there is a general self-denial 
for the one who is ill. It is a too-frequent error to over- 
indulge a patient, for it weakens rather than strengthens. 
From this fact, together with lack of knowledge and ap- 
pliance, those who are treated and cared for in a fine 
hospital are very apt to recover more quickly than those 
treated and cared for at home. 

In hospitals, where large numbers are to be fed, many 
of whom are not able to contribute towards the support 
of the institution and still others who cannot pay their 
proportionate part, strict economy in food supplies be- 
comes imperative. Many cheap foods are equally nutri- 
tious to the more expensive ones, and if well cooked and 
served are gratifying to all the senses to which one wishes 
to appeal. 

In hospitals the dietaries are classified by the doctors, 
to assist the nurses in caring for their patients, as house, 
soft solid, soft diet, and liquid. 

1. House, including : — soups, meat, fish, eggs, cereals, 

vegetables, fruit, desserts, etc. 

2. Soft solid, including : — creamed sweetbreads, eggs, 

creamed toast, asparagus, baked custards, etc. 



40 FOOD AND COOKERY. 

3. Soft diet, including : — soft-cooked eggs, milk toast, 

junket, boiled custards, jellies, etc. 

4. Liquid, including : — broths, beef extract, beef tea, 

milk, gruels, egg-nogs, cream soups, cocoa, etc. 
A special diet is such as is ordered by a physician for 
an individual case. 



COOKERY FOR THE SICK. 41 



CHAPTER VIII. 
COOKERY FOR THE SICK. 

COOKERY is the art of preparing food for the nourish- 
ment of the human body. Cookery is the effect 
produced on food by the application of heat, air, and 
moisture. 

" Uncivilized man takes his nourishment like animals, 
— as it is offered by nature ; civilized man prepares his 
food before eating, and in ways which are in general the 
more perfect the higher his culture. The art of cooking, 
when not allied with a degenerate taste or with gluttony, is 
one of the criteria of a people's civilization." There are 
comparatively few foods that are at their best when taken 
in the raw state ; they neither taste so good nor are they so 
easily digested as when subjected to some kind of cooking. 

Disease is oftentimes due to improper feeding. The food 
rations have not contained the correct proportions of the 
food principles, or the food stuffs have been improperly 
cooked. " Food well cooked is partially digested." 

Objects of cooking Food. 

1. To make more palatable. 

2. To develop flavor. 

3. To render more digestible. 

4. To destroy bacteria and parasites. 

Methods employed for Cooking for the Sick. 

1. Boiling By heated water, 212° F. 

Simmering, 185° F. 

2. Steaming By vapor 

3. Broiling ) By radiant heat and com . 

4. Roasting > ■ • • ■ bustion of gases. 

5. Baking ) 



42 FOOD AND COOKERY. 

The subjects of food and feeding now stand on a 
scientific basis, and more attention is being paid each 
year to the subject of cookery. While the fact is to be 
recognized that there are some born cooks, the large 
majority need teaching and training. Cookery should 
form a part of every woman's education, and is especially 
important for those who have the feeding of the present 
generation, both in health and in disease. 

For the best results in cookery, good materials, ac- 
curate measurements, care in combining ingredients, and 
a knowledge of the object to be attained are essentials. 
In cooking, the effect of heat at different temperatures 
and the time of exposure of different foods to such tem- 
peratures must be thoroughly understood to reach the best 
nutritive and economic results. 

Measuring cups of glass, granite, or tin ware, divided 
into thirds or quarters, should be used. Tea and table 
spoons of regulation sizes, and also a case-knife, are 
indispensables. To insure uniformly good results, level 
measurements have been adopted by the leading teachers 
of cookery, which seem at the present time the best guide 
that can be given to the average cook. Perhaps the time 
may come when measurement by weight will be practical, 
and then accuracy will be assured beyond a doubt. 

Table of Measures and Weights. 

A few grains . . . . = less than }$ teaspoon. 

3 teaspoons . 

14 tablespoons 

2 tablespoons sugar 



2 tablespoons butter 
4 tablespoons flour 



= 1 tablespoon. 
= 1 cup. 
= 1 ounce. 
= 1 « 
= 1 « 



To measure a cupful of any dry ingredient, fill cup, 
rounding slightly, using spoon or scoop, and level with a 
case-knife. Care must be taken not to shake the cup. 

To measure a cupful of liquid, pour in all the cup will 
hold. 









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COOKERY FOR THE SICK. 43 

To measure butter, pack solidly into cup and level with 
case-knife. 

To measure a tea or table spoon of dry ingredients, dip 
spoon in same, fill, lift, and level with a case-knife, the 
sharp edge of knife being towards tip of spoon. Divide 
with knife lengthwise of spoon for half spoonful; divide 
halves crosswise for quarters, and quarters crosswise for 
eighths. Less than an eighth of a teaspoon is considered 
a few grains. 

To measure tea or table spoons of liquid, dip spoon in 
liquid and take up all the spoon will hold. 

To measure tea or table spoons of butter, pack butter 
solidly into spoon and level with a knife. Divide same 
as for dry ingredients. 

Measure and have at hand all ingredients necessary 
for the preparation of a dish before attempting to com- 
bine. 

Ways of combining Ingredients. 

1. Stirring. 

Employed to mix ingredients. 

A circular motion, widening the circles until all is 
blended. 

2. Beating. 

Employed to enclose air. 

A turning of ingredient or ingredients over and over, 
continually bringing the under part to the sur- 
face, thus allowing the utensil used to be brought 
constantly in contact with the bottom of the dish 
and throughout the mixture. 

3. Cutting and Folding. 

Employed to so mix ingredients that air already 
introduced may not escape. 

A repeated vertical downward motion with a spoon 
and a turning over and over of mixture, allowing 
bowl of spoon each time to come in contact with 
bottom of dish. These motions are alternated 
until thorough blending is accomplished. 

The application of heat for boiling or steaming is not 
difficult to understand. Broiling and roasting need more 



44 FOOD AND COOKERY. 

care, while baking requires good judgment, coupled with 
experience. In the many cook books, various oven tests 
are suggested, and oven thermometers have been placed 
upon the market, but all are of but little practical value, 
as one must gain this knowledge by her own experience. 

Vegetable foods abound in starch. Cold water sepa- 
rates starch grains ; boiling water causes them to swell 
and burst. 

Experiment 1. Mix two tablespoons flour with one- 
third cup cold water, and let stand five minutes. Flour 
settles to bottom of vessel. 

Experiment 2. Stir mixture and heat to boiling point. 
Starch grains swell and burst, making a paste. 

Dry heat, at a temperature of 320° F., changes starch to 
dextrine, which is soluble in cold water. Examples: 
Crust of bread and baked potato. 

In cooking vegetables the object is to soften cellulose 
as well as swell and burst starch grains, and this is best 
accomplished by keeping the water at the boiling point 
throughout the entire cooking. By the proper cooking of 
starchy foods their digestibility is greatly increased. 

Albumen is the principal constituent of white of egg. 
It is dissolved in cold water, and coagulated by heat at a 
temperature of 134° to 160° F. 

Experiment 1. Put white of egg in cold water, stir, 
and albumen is dissolved. 

Experiment 2. Put white of egg in cold water, heat 
gradually to boiling point, and albumen coagulates. 

One of the proteids of meat is albumen, some of which 
is soluble in cold water and coagulated by heat. 

Experiment 1. Cut beef in small pieces, put in cold 
water, and let stand twenty minutes. Water of a reddish 
color. 

Experiment 2. Heat to boiling point and dissolved 
albumen will be coagulated. 

Experiment 3. Cut beef in small pieces and plunge 
into boiling water. Albumen will be coagulated quickly, 
thus preventing its escape. 




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COOKERY FOR THE SICK. 45 

In using meats for soup-making, the object is to draw 
out as much of the goodness as possible. This is accom- 
plished by putting the meat on in cold water, and allow- 
ing the water to heat gradually to the boiling point, then 
simmering for several hours, after which time the meat is 
deprived of its extractives, some mineral water, and sol- 
uble albumen, though the greater part of its nutritive 
value is not extracted ; nevertheless, lacking flavor, it is 
hardly palatable for serving. In the making of stews, 
when meat and broth are both to be used, the meat should 
be put on in cold water, brought quickly to the boiling 
point, and then allowed to simmer until tender. 

Experiments have shown that where the water is allowed 
to boil vigorously during the entire cooking, the connective 
tissue has been gelatinized, while the fibres are hard and 
indigestible ; quite the reverse is true of the fibres where 
the meat is cooked for a longer time at a lower temper- 
ature, and the connective tissues are partially dissolved. 
In the latter case the economy of fuel is worthy of con- 
sideration. 

Cold water dissolves albumen, hot water coagulates it, 
as does intense heat. Meats, when broiled or roasted, are 
brought in direct contact with intense heat (coal, gas, 
or electricity furnishing the fuel), and turned frequently, 
thus seering the entire surface as quickly as possible. 
This method is applied to the more expensive cuts of 
meat. Meat, when baked in a hot oven, is commonly 
called roasted, as the old method of roasting before live 
coals has almost passed out of use. 

In cooking meats, when the object is to retain as much 
nutriment as possible, the surface should be subjected to 
a high temperature to quickly coagulate albuminous 
juices. When cooked in water, the water must be at the 
boiling point to accomplish this, allowed to boil vigor- 
ously for five minutes, and then allowed to simmer for 
several hours. This method is applied to the cheaper 
cuts of meat. 



46 FOOD AND COOKERY. 



CHAPTER IX. 

WATER. 

A TORE than two-thirds of the weight of the body 
^*- consists of water. An adult requires five pints 
daily, and is furnished with this supply from the food he 
eats and the beverages he drinks. The outgo is even 
greater than the income, owing to the chemical changes 
which are constantly taking place in the body. 

Pure water is composed of hydrogen and oxygen, there 
being two parts of hydrogen to one part of oxygen. The 
symbol of water is H 2 0. 

Water as found in nature is never chemically pure. It 
not only contains many mineral substances, but decaying 
animal and vegetable matter, and often pathogenic germs. 
From this statement it may be seen that a water supply 
cannot be too carefully guarded. 

The clear, colorless, tasteless fluid furnishes the average 
person with sufficient evidence of its purity ; while if lacking 
in any of these qualities he seems to be equally assured 
of its unfitness for consumption. These tests are entirely 
useless, and scientific investigations are the only safeguards 
to a proper water supply. 

Filters, as used to render drinking water pure, are 
a delusion and a snare. The bed of a filter furnishes a 
desirable soil for the growth of bacteria, and while some 
of the larger organic particles are removed by filtration, 
the rapidity with which the micro-organisms increase 
render it less fit for use. 

Distilled water, prepared for medicinal purposes, is 
chemically pure. It is flat and insipid to the taste, having 
been deprived of its atmospheric gases. When used as a 



WATER. 47 

beverage it should be aerated. Boiled water is freed from 
all organic impurities and salts of lime are precipitated. 

Water for household consumption is derived from five 
sources : — 

1. Rains. 

2. Rivers. 

3. Surface water and shallow wells. 

4. Deep Artesian wells. 

5. Springs. 

In many large towns and cities a system of reservoirs 
has been built, fed by springs and streams which have 
greatly improved water supplies. 

Where well water is used, especial attention should be 
given to the location of the well. It must be of sufficient 
distance from drains, cesspools, and barnyards to prevent 
contamination. 

Water drawn from large ponds, lakes, or rivers having 
a bottom o4* rock, clay, or gravel, usually furnishes a safe 
supply. The law, nevertheless, requires frequent analyses 
— thus helping, as far as possible, to make healthful 
conditions prevail. 

Water is frequently spoken of as hard or soft. Hard 
water contains mineral matter to a greater extent than 
soft water, the amount varying from eight to seventy 
grains to the gallon. 

The hardness is due principally to salts of lime and 
magnesia. Soft water is free from an excess of these 
salts, containing but three to four grains to the gallon. 
Water is the greatest known solvent, and the softer the 
water the greater its solvent power. 

"Water Temperatures. 

32° F Freezing point. 

32 to 65° F Cold. 

65 to 92° F Tepid. 

92 to 100° F Warm. 

100° F. and over Hot. 

185° F Simmering point. 

212° F Boiling point (sea level). 



48 FOOD AND COOKERY. 

Many people are accustomed to boil water for drinking 
purposes. Hard water, due to the presence of carbonates 
of lime, is rendered soft by boiling with a small quantity 
of bicarbonate of soda (NaHC0 3 ). 

Uses in the Body. 

1. To quench thrist. 

2. To nourish. 

3. To regulate body temperature. 

4. To assist in carrying off waste products. 

5. To maintain the proper degree of dilution for all the 

fluids of the body. 

6. To stimulate the nervous system and various organs. 

7. To form a part of all cell life, as metabolism cannot 

go on without it. 

Cold water to a small extent retards gastric digestion, 
but increases peristalsis. If a glassful is taken before 
breakfast and upon retiring, it often cures constipation. 

Tepid water is successfully used as an emetic, 90° F. 
being the temperature at which it is administered. 

Hot water acts as a stimulant to gastric digestion. It 
leaves the stomach more quickly and is more quickly 
absorbed than cold water. Hot water relieves thirst better 
than cold water. It will also relieve nausea, — a small 
quantity of crushed ice having the same effect. 

Water has many uses of valuable importance to man 
which ought to be mentioned ; namely, for transpor- 
tation, manufacturing purposes, and the generation of 
electrical power; but the purpose of this work is to 
consider it as a cleanser, an antiseptic, and a source of 
infection. The relation which bathing bears to health 
need hardly be emphasized, as it has for so long a time been 
duly recognized. Frequent bathing keeps the pores of the 
skin open, thus enabling much waste matter to be elim- 
inated. Water is a carrier of disease germs, and too 
frequent are the cases of typhoid fever caused by drinking 
water. The only sure way of destroying pathogenic germs 



WATER. 49 

in water is by boiling the same. Boiled water is a valuable 
antiseptic, and will not ferment. 

There are many charged, carbonated, and mineral spring 
waters bottled and put upon the market. Some are used 
as table beverages, others for medicinal purposes. 

Ordinary water, artificially charged with carbon di- 
oxid (C0 2 ), is called soda water, and may be purchased by 
the glass, usually in combination with fruit syrups or in 
syphons. Such water, when sold at the druggist's, contains 
a larger per cent of C0 2 than carbonated (naturally charged) 
waters, which renders it cooler to the taste, as the gas in 
passing off withdraws heat. 

Plain soda water, taken in moderation, assists gastric 
digestion. It is a bad practice to indulge too freely in 
soda water with fruit syrups, as it causes a tendency to 
flatulency and indigestion. Almost all so-called fruit 
syrups are chemically prepared in the laboratory. 

Among the most common carbonated table waters may 
be mentioned, Poland (uneffervescing), and Vichy, Johan- 
nis, Apollinaris, and Seltzer (effervescing). These often 
tempt people to drink who would otherwise neglect to do 
so, and in cases of fever they may be freely given. They 
are useful to dilute alcoholic liquors, and they are quite 
apt to relieve nausea and vomiting. 

The alkaline mineral waters are all carbonated. Their 
most important ingredient is alkaline carbonates, and so- 
dium chloride, sometimes sodium sulphates being present. 
Examples: Saratoga, Vichy, White Sulphur Spring, 
Hot Sulphur Spring, Hunyadi, and Londonderry Lithia 
Waters. Lithia water is often recommended in cases of 
rheumatism or gout; Hunyadi for liver troubles and in- 
discretions in diet. 

Where patients are advised by physicians to visit water 
cures the good results obtained are due as much to change, 
rest, treatment, and quantity of water ingested, as to any 
especial value that the water itself contains. 



50 FOOD AND COOKERY. 



CHAPTER X. 

MILK. 

TV/TILK is an ideal food. This statement is plainly 
*•**- demonstrated by the fact that it furnishes the 
nourishment for the young of all mammalia during the 
period of their most rapid growth. While its value must 
not be overestimated in the dietary of the healthy adult, 
it is a matter of fact that in many countries the inhabit- 
ants live for the most part on it. This is true of the 
peasants of Norway, Sweden, and Switzerland, the Bed- 
ouins of Arabia, and the peoples dwelling in the moun- 
tain regions of Asia and on the pasture lands of the 
Sahara. It would be necessary for the man at work in 
the United States to consume four quarts daily in order 
to get the necessary quantity of proteid, and by so doing 
he would be furnished with an excess of fat and a limited 
supply of carbohydrates. No one food can meet all the 
requirements of the body except during infancy. 

Milk should be regarded as a food rather than as a bev- 
erage. While it is a liquid outside the body, as soon as it 
enters the stomach it is made solid by the action of rennin, 
which causes it to become clotted. Milk is of most value 
in a mixed dietary, when taken between meals with a 
cracker or piece of bread, and it should be sipped rather 
than drunk. If taken quickly in large quantities, so dense 
a curd is formed in the stomach that it is with difficulty 
that the gastric juice acts upon it. As has been stated, 
each food calls forth a special kind of gastric juice, and in 
the case of milk it is in moderate supply and of moderate 
strength. Children absorb ninety-six per cent of the total 
solids of milk, while adults absorb eighty-nine per cent. 
With the aged, as digestion becomes impaired, milk should 
hold a prominent place in the daily dietary. 



MILK. 51 

Composition of Cow's Milk. 

Water, 86.90 Proteids, 3.60 

Sugar, 4.80 Fat, 4.00 

Mineral Matter, .70 

Many milk analyses have shown that the nutritive con- 
stituents of milk vary to a considerable degree, this even 
holding true of the milk from a single cow at different 
milkings, the greatest difference being in the quantity 
of fat. Jersey and Guernsey breeds yield the largest quan- 
tity of fat, but a smaller supply of milk. The largest 
amount of fat is obtained in the morning's milking. 

The quality and quantity of milk is not only determined 
by the breed, but by the age, health, housing, feeding, 
care, and time of lactation of the animal from which it 
comes. It is an absolute necessity that the milk supply 
be carefully inspected, and in all large cities chemists are 
employed for this purpose, whose work has been of the 
greatest value. 

Milk is more quickly contaminated than any other food 
product. 

How contaminated. 

1. By improper feeding of animal. 

2. " poor conditions due to nursing, worrying, etc. 

3. " disease germs from the cow. 

4. " extraneous disease germs. 

5. " souring and decomposition. 

6. " absorption of bad odors. 

Milk, as soon as it comes from the animal, should be 
put in sterile vessels, cooled as quickly as possible, 
covered, and kept at a low temperature. 

In the hands of the consumer it always contains a large 
number of micro-organisms, the greater number of which 
tend to increase lactic fermentation, which causes souring. 
If milk is kept under favorable conditions and for not too 
long a time, these do not sufficiently multiply to cause 
anxiety. 



52 FOOD AND COOKERY. 

The pathogenic germs in milk are often causes of 
typhoid fever, diphtheria, scarlet fever, tuberculosis, and 
cholera. They are killed at 167° F., a much lower tem- 
perature than the micro-organisms which produce souring, 
and they also occur in smaller numbers. 

When in doubt of the milk supply, it is always best to 
scald it. 

If milk is allowed to stand for a few hours, the fat rises 
to the surface in the form of cream ; this is due to its 
lower specific gravity. Such cream is called gravity 
cream. When a separator is used for removing cream, 
the cream thus obtained is called centrifugal cream. It 
must not be inferred from this that cream contains 
nothing but fat, for it holds relatively as large a propor- 
tion of sugar and proteid as milk itself, the deficiency 
being in the proportion of water. Cream is an expensive 
form of fat, and must be regarded as a luxury. 

Lactose (sugar of milk) is equal in nutritive value to 
cane sugar. It has some advantages over cane sugar, for 
under ordinary conditions it does not ferment, it is not so 
quickly absorbed, and it is a diuretic. Lactose is not so 
sweet to the taste as cane sugar, which renders it of value 
in the sick-room ; it is, however, an expensive fuel food. 

The proteid of milk is the cheapest form in which 
animal proteid may be obtained. It consists principally 
of casein, albumen to a smaller extent, some globulin, and 
traces of peptone. 

Potassium, sodium, calcium, magnesium, iron, sulphur, 
phosphorus, and chlorine are all found in the ash of 
milk in the form of oxides, chlorides, or acids. 

Skim Milk. 

Milk from which most of the fat has been removed is 
known as skim milk. The quantity of fat removed de- 
pends on the manner in which the work is accomplished. 
Separator skimmed milk has less fat than that from deep 
cold setting. Skim milk has more proteid than whole 
milk, and a slightly larger proportion of milk sugar. 



MILK. 53 

Skim milk may be advantageously used by the poorer 
classes. Its deficiency in fat may be made up, easily, by 
obtaining it from cheaper sources than whole milk. 

Buttermilk. 

Buttermilk is obtained from cream during its manu- 
facture into butter. Its composition differs but little 
from that of skim milk. It contains less proteid and 
sugar and more fat. 

It has a slightly acid taste, which makes it an agree- 
able beverage, and it is well borne by people of weak 
digestion. 

It acts as a laxative. 

Whey. 

When milk is clotted by the action of rennet, wine, or 
an acid, and after standing a few minutes is strained 
through a double thickness of cheese cloth, the liquid 
obtained is known as whey. It is a slightly laxative 
fluid of small nutritive value. 

Koumiss, Kefir, and Matzoon. 

Koumiss, originally fermented mare's milk, was first 
made, hundreds of years ago, in the steppes of Russia 
and Southwestern Asia. A double fermentation takes 
place in its manufacture, — lactic and alcoholic. Lactic 
fermentation begins first, while alcoholic lasts longer. It 
is the purpose of the Koumiss maker to hinder lactic 
fermentation as far as possible. Koumiss is made in the 
United States from cow's milk, yeast being the ferment 
used. 

The alcohol (C 2 H 5 OH) and carbon dioxid (C0 2 ) formed 
during fermentation render the milk more easily digested 
and absorbed than in its natural state. It is consequently 
of great value in the sick-room, and is the one form in 
which milk seldom fails to be retained by the patient. 

Kefir and Matzoon are fermented cow's milk, varying 
but little in composition from Koumiss. Koumiss and 



54 FOOD AND COOKERY. 

Matzoon may be purchased in all cities and large towns 
of the leading druggists. Home-made Koumiss (p. 74) 
is most satisfactory. 

Ways of preserving Milk. 

1. By scalding. 

2. By pasteurization. 

3. By sterilization. 

4. By condensation. 

5. By evaporation. 

Adulteration. 

The adulteration of milk is far less frequent than for- 
merly, as inspection, under law, is liable to take place at 
any time. 

Where adulteration takes place it is accomplished, most 
commonly, by the removal of some of the cream or the 
addition of water. Salt, sugar, chalk, and starch are less 
often employed as adulterants. Annatto, caramel, or ani- 
line dyes are used for coloring, that the product may look 
as though it were of the best quality. 

Milk sours so quickly during warm weather that preser- 
vatives have often been resorted to to overcome this 
bacterial action. Among these have been found borax, 
boracic acid, salicylic acid, benzoic acid, potassium chro- 
mate, and carbonate of soda. 

While these adulterants and preservatives are not 
poisonous when taken in the milk for an indefinite period, 
they are deleterious to health. 

Massachusetts authorities prohibit the sale of "not of 
standard quality" milk as well as of adulterated milk; 
while other states have equally stringent laws. The fol- 
lowing statute defines standard milk : — 

"If the milk is shown upon analysis to contain less 
than thirteen per cent of milk solids, or to contain less 
than nine and three-tenths per cent of milk solids exclu- 
sive of fat, it shall be deemed for the purposes of this act 



MILK. 55 

to be not of good standard quality except during the 
months of April, May, June, July, and August, when milk 
containing less than twelve per cent of milk solids, or 
less than nine per cent of milk solids exclusive of fat, or 
less than three per cent of fat, shall be deemed to be not 
of good standard quality." 

Effects of Cooking. 

When milk is heated a scum rises to the top, which con- 
sists of coagulated albumen, a small quantity of coagulated 
casein, and some fat. If the scum is removed some of 
the nutritive value of the milk is lost. If scalded milk 
is beaten with an egg-beater the scum, which is so un- 
sightly, is well intermingled with the mass. 

Milk should always be heated in a double boiler, where 
it never reaches a higher temperature than 196° F. If 
heated in a single utensil, it may reach the boiling point 
(214° F.), when it is liable to boil over or to burn, and it 
always takes an unnecessarily long time to wash and 
scour the dish. 

The taste of milk is altered by the application of heat. 
The flavor of cooked milk is not so agreeable to the taste 
as uncooked milk. For this reason, if cooked milk is to 
be taken alone, it should be chilled as quickly as possible, 
which somewhat overcomes the change of taste. 

Digestibility. 
Milk is easy of digestion and absorption. When com- 
paring the digestibility of raw with cooked milk experi- 
ments have shown such different results that one cares to 
be guarded in making statements. The clots formed by 
cooked milk are smaller and less dense than those formed 
by raw milk ; notwithstanding this fact, it is a prevalent 
belief that the casein is not so readily absorbed nor the 
fat so completely assimilated. 

Milk in the Sick-Room. 

The value of milk as a food in cases of disease cannot 
be overestimated. 



56 FOOD AND COOKERY. 



Advantages. 

1. It contains the five food principles. 

2. It is inexpensive. 

3. It is easily procured, measured, and taken. 

4. It agrees with most people. 

5. It does not overtax the digestive system. 

6. It is a non-irritant. 

7. It may be modified. 

8. It may be combined with other foods. 

9. It is deficient in uric acid derivatives. 

Objections to a strictly Milk Diet. 

1. Its bulk. 

2. Danger of insufficient nourishment. 

3. Taste disliked. 

4. It causes nausea (probably due to fat). 

5. Forms dense clots. 

6. Causes constipation (overcome by magnesia). 

7. Increases acidity of urine. 

8. Micro-organisms introduced. 

9. Causes fur-coated tongue. 

To the casual observer the disadvantages might seem 
to more than counterbalance the advantages. This is not 
the case, however, as the disadvantages in most cases may 
be easily overcome. 

When whole milk does not agree with a patient, skim 
milk, or cream diluted with water, may often be employed 
successfully. 

Adapting for the Sick. 

1. Altering taste. 

By heating, adding salt, pepper, ginger, cinnamon, 
nutmeg, tea, coffee, chocolate, lime-water, seltzer 
water, Apollinaris, beef extract, brandy, whiskey, 
rum, or sherry. 



MILK. 57 

2. Improving digestibility. 

By skimming, scalding, diluting with charged waters 
or farinaceous gruels, or by adding alkalines or 
acids. Addition of salt prevents biliousness. 

Bicarbonate of soda prevents mal-fermentation. By 
the addition of farinaceous gruels milk forms in 
less dense clots. 

By scalding, lactic acid fermentation is restricted. 
Hot milk soothes mucous membrane, allays a 
slight throat irritation, increases peristalsis, and 
tends to produce sleep. 

3. Predigesting. 

By adding Fairchild's Pancreatin or Pepsin powder, 
which changes the proteids to albumoses, and if the 
process is continued long enough, to peptones. If 
converted to peptones there will be a bitter taste. 

Predigested milk is used in extreme cases to bridge 
the patient over a critical period, and for forced 
feeding in many hospitals and by many physicians. 

According to the best authorities, however, predi- 
gested milk has no advantage over ordinary milk. 
From the fact that the proteids are partially 
digested, it would seem that a large amount of 
nutriment could be given in predigested milk ; if, 
however, it is administered in sufficient quantities 
to supply a large amount of nutriment, one of two 
symptoms usually appear, — diarrhoea or nausea. 



58 



FOOD AND COOKERY. 



CHAPTER XI. 

ALCOHOL. 

A LCOHOL, C 2 H 5 OH (ethyl alcohol), is obtained by the 
-^ fermentation of sugar. It must be considered as a 
food, as it is so completely oxidized in the body, only ten 
per cent passing out of the system. The question of its 
use is a moral one, and in health it is entirely unneces- 
sary. It does not enable a man to do more mental or 
physical work, and the higher sensibilities are not assisted. 
Armies and athletes always avoid its consumption. 

High proof alcohol, as sold, contains ninety-five per cent 
of alcohol; while absolute alcohol contains ninety-nine 
per cent. 

Alcoholic beverages are divided into 



Fermented < 



Distilled 



r Ale 5 


3 to 6 % Alcohol. 


Cider, 


4% 


Beer, 


4 to 10# " 


Porter, 


6% 


Stout, 


6% 


Champagne 


,9 to 12% 


Red and white wines, 10 to 14 % Alcohol 


Exceptior 


l, Sherry wine (17%). 



(Gin, 17 % Alcohol. 

Brandy (Cognac), 40 to 47 % u 

Rum, 40 to 65% " 

Whiskey, 44 to 50% " 



When an extra quantity of alcohol is added, liquors are 
said to be fortified. 

Distilled liquors are responsible for nine-tenths of the 
evil results of intemperance. The new and raw ones are 



ALCbHOL. 59 

the most harmful, for they contain a considerable quantity 
of fusel-oil, — a poisonous natural product difficult to 
eliminate. This diminishes with age, when they mellow 
and improve in flavor. 

Alcohol is used in the sick-room for bathing purposes, 
and is usually diluted with water. Its local effect is that 
of an irritant. 

Alcoholic beverages produce : — 

1. Cheer and good fellowship. 

2. Excitement and buoyancy. 

3. Loss of self-control and judgment. 

4. Loss of control of muscular movements. 

5. Stupor. 

6. Depression. 

The physiological effects of alcohol are as yet incom- 
pletely understood. Its effect on the respiratory system 
is very slight, and on the circulatory system very doubtful ; 
but it is given for the purpose of stimulating heart action. 
If given in small quantities it assists gastric digestion ; in 
moderate quantities, it retards the flow of gastric juice; 
and in large quantities albumen is precipitated. Its effect 
on metabolism is that of partially paralyzing the cells, 
thus causing them to lose some of their power to break 
down proteids, carbohydrates, and fats. 

Effects produced by the habitual use of alcoholic 
beverages : — 

1. Throat becomes husky. 

1 . Chronic gastric catarrh. 

3. Inability to resist disease. 

4. Fatty degeneration of the liver and hardening of 

its cell walls. 

5. Thickening of the walls of the arteries, especially 

the artery that supplies the heart. The heart, 
being improperly nourished, gives out, and heart 
failure is the result. 

6. Apoplexy. 



60 FOOD AND COOKERY. 

It should be left to the physician to dictate the kind, 
quantity, and frequency of administering alcoholic bever- 
ages. One kind is often given to advantage, while several 
might disturb digestion. They are preferably given 
before or at the time of meals. When taken between 
meals they should be accompanied by a biscuit or 
cracker. 

Conditions which justify their Use. 

1. When the pulse is persistently weak. 

2. When there is persistent high temperature. 

3. When there is nervous exhaustion. 

4. When there is tremor or low delirium. 

5. When the digestive system fails to do its work. 

6. When the aged are feeble or exhausted. 

7. Cases of shock or accident. 

The use of alcoholic beverages in some diseases seems 
almost imperative. Lives, without doubt, have been saved 
by the use of champagne. In fevers it is often given to 
produce depression, which results in sleep. In this way 
much strength is saved for the critical crisis. Brandy 
and red wines are given in cases of diarrhoea on account 
of the tannic acid they contain, which acts as an astringent. 
Erysipelas seems to be one of the diseases which calls for 
large quantities of alcohol. From eighteen to twenty 
ounces of brandy or whiskey may be administered daily 
without producing any intoxicating effects. Diabetes also 
demands the use of alcoholic stimulants. Brandy is the 
liquor generally preferred, as it assists in the digestion of 
fats. Pneumonia in feeble or elderly subjects calls for 
alcoholic stimulants ; while in cases of diphtheria patients 
are often saved by their early and energetic use. 

Many malt extracts and malted foods have been placed 
upon the market, some of which contain a minimum 
quantity of alcohol ; but they are principally valuable for 
the diastase they contain, which aids in the digestion of 
carbohydrates. 



ALCOHOL. 61 

The value of the patent spring medicines usually lies 
in the alcohol which they contain. Their stimulating 
effects lead many to believe that they are receiving 
permanent help rather than a temporary support. By 
analysis many have been found to contain as much alcohol 
as is present in sherry wine ; while in others the per cent 
is greatly in advance. Would it not be wise to consult 
a physician rather than experiment along lines where 
danger is so imminent? 



62 FOOD AND COOKERY. 



CHAPTER XII. 

BEVERAGES. 

A BEVERAGE is any drink. Water, the chief one of 
-^ them all, is Nature's beverage. Almost all of the 
beverages have but little nutritive value (exception must 
be made, however, to egg-nogs, cocoa, chocolate, etc.) ; 
nevertheless their use in health as well as in disease 
should be carefully considered. When abstinence from 
solid or semi-solid food is necessary for a short time, a 
liquid diet must furnish the nourishment. 

Starchy beverages include toast, rice, and barley water. 
Rice and barley water are given to reduce a laxative con- 
dition of the bowels, and are often used alternately. Rice 
water is soothing to the w r hole alimentary canal. Toast 
water is given in extreme cases of nausea. 

Fruit beverages are cooling, refreshing, slightly stimu- 
lating, and are valuable for the salts, acids, and sugar 
they contain. They are frequently employed when high 
temperature is present. Lemons and oranges are most 
used in the making of fruit beverages on account of their 
cheapness and popularity. Raspberries, strawberries, 
pineapples, currants, grapes, and tamarinds are used less 
frequently. As all fruits contain one or more acids, a 
physician should be consulted as to the kind to be given 
in individual cases. Pineapple contains a ferment which 
digests proteids. 

Wine whey is slightly stimulating, and is often retained 
in severe gastric troubles. For a limited period it may 
be used successfully for debilitated infants with weak 
digestion. It stimulates the digestive ferments to such 
an extent that there may be a gradual return to a regular 




o 
z 

3 
2 

Q 

< 2 

w — 



< O 

fc 3 

o t- 1 



2 



BEVERAGES. 63 

diet. Clam water and oyster liquor sometimes stimulate 
the appetite. Clam water, administered in small quanti- 
ties, is especially valuable in relieving extreme cases of 
nausea ; in larger quantities it acts as a laxative. 

Egg-nogs, and other beverages in which eggs are used, 
play a most important part in the dietary of the sick, for 
by their use nutriment in a concentrated form is easily 

administered. 

Tea. 

The leaves of the evergreen shrub, Thea, furnish the 
tea of commerce, both black and green. 

The best brands of black tea are imported from India 
and Ceylon; the best green tea comes from Japan, and a 
small quantity from China. Tea leaves before curing 
have neither odor nor flavor. 

There are four gatherings annually. The first picking 
comes in April, and is considered the best. 

Climate, elevation, soil, cultivation, selection of the 
leaves, and the care in the picking and curing of them, 
all go to make up the difference in quality. First qual- 
ity tea is made from the young, tender, whole leaves. In 
black tea the leaves are allowed to ferment, while in 
green tea the leaves are unfermented. 

Tea is a stimulant rather than a nutrient. Its stimu- 
lating effect is due to the alkaloid them and a volatile oil. 
Its astringency is due to tannin. Black tea contains less 
tannin than green tea, while the thein and oil vary but 
little. 

Tea should always be made as an infusion, by the use 
of freshly boiled water, with but one infusion to each 
measure of tea. The practice of allowing tea to boil, or 
allowing leaves to be used and reused with a small 
additional supply, cannot be too strongly condemned. 
The thein is so soluble that it is almost immediately dis- 
solved out of the leaf. Tannic acid is developed as 
soon as tea is placed in boiling water, but in a small 
quantity. Experiments have shown that more tannic 
acid is developed in a five-minute than in a three-minute 



64 FOOD AND COOKERY. 

infusion, and the longer it stands, the more tannic acid is 
drawn out. 

Tea drinkers require less food than those not addicted 
to its use, as it has been proved that there is less wear 
to the tissues when it is frequently indulged in. This 
accounts for the large quantity drunk by the poor. It 
would appear from its immediate stimulating and satisfy- 
ing effects that it had a food value ; but when it is con- 
stantly used to take the place of food, sooner or later 
evil effects are apparent, and the victim, if attacked by 
disease, finds that the system offers little resistance. 
The harmful effects are due, principally, to the tannic 
acid and oil, as thein stimulates rather than retards gas- 
tric digestion. 

Tea is stimulating, refreshing, and often relieves bodily 
fatigue and headache. It has a slight influence in regu- 
lating circulation and temperature. It is one of the 
most cooling drinks in summer and warming drinks in 
winter. On an empty stomach it acts as a diuretic. 
Excessive tea drinkers are apt to become nervous, to 
suffer from insomnia and mental depression. The habit 
must be closely guarded, for the habitual, excessive tea 
drinker often becomes a nervous wreck. 

To the aged it is " The cup that cheers/' It certainly 
proves a useful stimulant as the functional activities of 
the stomach become weakened. It never should be given 
to children, and would better be avoided by the young. 

Coffee. 

Coffee is the seed of the berry of the evergreen tree 
Caffoea Arabica, which yields, annually, three harvests. 
Each berry contains two seeds enclosed in a husk. Ex- 
ception must be made to the male berry, which contains 
but one seed. 

Coffee was formerly cured by being dried in the sun, 
but owing to the warm climate and frequent rainfalls in 
the countries in which it is grown, slow artificial heat is 
preferable, and is imported to be cleaned, sized, roasted, 



BEVERAGES. 65 

and ground. The coffee berry in its raw state has no 
odor or flavor, both being developed by roasting. 

For its cultivation it requires a warm climate, rich soil, 
and protection from wind and storms. 

Java coffee is the finest coffee grown, but much sold 
under that name does not come, necessarily, from the 
island of Java. Any coffee having the distinctive flavor 
of Java coffee, no matter where grown, bears the name. 
Maleberry Java commands a higher price than any other 
coffee on the market. Brazil, Central America, Mexico, 
and Arabia are all coffee countries. 

Coffee, like tea, is usually blended, the most popular 
mixture being three or four parts Java to one part Mocha. 
The Mocha gives a certain sparkle and acidity which the 
general public demands. 

Coffee, like tea, is a stimulant. Its stimulating effect is 
due to caffein and a volatile oil. The effect of caffein is 
nearly identical with that of thein. Coffee also contains 
tannin. As taken for a beverage it is more stimulating 
than tea, from the fact that so much more is used. Its 
food value lies in the sugar and cream served with it. 

Coffee should be bought in small quantities and kept 
tightly covered in a glass jar or tin canister. It should 
not be ground until purchased, and when convenient, it is 
best ground at home. On account of the large quantity 
of volatile oil it contains, it quickly depreciates in value. 

Coffee may be prepared as a decoction (boiled coffee), 
filtration, or infusion. Coffee for filtering should be finely 
ground. 

Coffee strengthens heart action, increases respiration, 
and excites mucous membrane. It is a nerve stimulant 
and a diuretic. It removes the sensation of fatigue, for 
which reason it is used by many nurses when on night 
duty. It is often valuable to relieve nausea after an 
anaesthetic, and often proves useful in cases of opium and 
alcoholic poisoning. 

A cup of black coffee assists digestion, while a cup of 
breakfast coffee, as ordinarily served, retards digestion, 

5 



66 FOOD AND COOKERY. 

but not to as great an extent as tea. When there is a 
flatulent state of the stomach, tea increases the amount of 
gas, in which case coffee is to be preferred. When taken 
in excess coffee produces biliousness, languor, restless- 
ness, heartburn, palpitation of the heart, tremor, dyspep- 
sia, and insomnia. 

Many preparations have been put upon the market as 
coffee substitutes, but to the coffee drinker there is no 
substitute. They, however, make a pleasing hot bever- 
age, and when properly made and served with sugar and 
cream, they have a food value. To the adult a single cup 
of coffee at breakfast and a single cup of tea at luncheon 
seldom prove harmful, and are acceptable to the average 
person. 

Cocoa and Chocolate. 

Cocoa and chocolate are manufactured from the cacao 
bean of commerce. This bean, a native of Mexico, is the 
seed of a fruit from six to ten inches in length, containing 
from twenty to thirty seeds. The area of the cocoa belt 
for remunerative crops is limited, being chiefly confined to 
Mexico, South America, and the West Indies. The fruit 
matures throughout the year, taking four months for 
ripening; but the principal harvest is in the spring. 

The fruit is gathered and allowed to remain in a heap 
on the ground for twenty-four hours, the pods are then 
cut open and the seeds removed, drained, and put in a 
sweating-box for two days to undergo the process of 
fermentation. The flavor of the bean depends largely 
upon the care taken during this process. Now the beans 
are dried in the sun, after which they are ready for 
exportation. 

Having been exported in this crude state, they must be 
cleaned, assorted, and roasted ; then the thin, brittle cov- 
erings removed by machinery. The thin coverings are 
sold under the name of cocoa shells. The broken roasted 
beans constitute cocoa nibs. Chocolate is the cocoa nibs 
crushed, pulverized, and moulded. Vanilla and sweet 



BEVERAGES. 67 

chocolates have the addition of sugar and flavoring. In 
the manufacture of cocoas nearly one-half of the fat is 
removed from cocoa nibs. 

Unlike tea and coffee, cocoa and chocolate, though 
slightly stimulating, have a food value which should not 
be overlooked. 

COMPOSITION. 



Proteid. 


Fat. 


Carbo- 
hydrates. 


Mineral 
Matter. 


Water. 


Calorie 
Value per lb 


Chocolate 12.5% 


47.1% 


26.8% 


3-3% 


10.3% 


2720 


Breakfast 91 Rof 
Cocoa - 1 ' " 


28.9% 


37.7% 


7.2% 


4.6% 


2320 



The stimulating effect of cocoa is due to theobromine, 
a principle closely allied to thein and caffein; it also 
contains some tannin. 

Cocoa as a beverage may be used by many with whom 
tea and coffee disagree. There are some, however, who 
find it clogging and heavy on account of the large quan- 
tity of fat it contains. This is usually attributable to 
the fact that it is taken with a hearty meal. In cases 
of enfeebled digestion, cocoa usually agrees with the 
patient better than tea or coffee. 

Rice Water. 

2 tablespoons rice. 3 cups cold water. 

Few grains salt. Cream or milk. 

Wash rice by placing in strainer and allowing cold 
water to run through. Soak thirty minutes in cold water, 
heat gradually to boiling point, and let boil until rice is 
soft. Strain, reheat rice water, season with salt, and if 
too thick dilute with boiling water. Add milk or cream 
as the case may require. 

Barley Water. 

2 tablespoons barley. 1 quart cold water. 

Wash barley, add water, and let soak four hours. Cook 
in same water until water is reduced one-half, if it is 



68 FOOD AND COOKERY. 

to be used for infant feeding ; for adults reduce to one 
cup. Salt and cream may be added, or lemon juice and 
sugar, as the case may require. 

Toast "Water. 

2 slices stale bread. 1 cup boiling water. 

Cut stale bread in one-third inch slices and remove 
crusts. Put in pan and bake in a slow oven until 
thoroughly dried and well browned. Break in small 
pieces, add water, cover, let stand one hour. Squeeze 
through cheese cloth. Season with salt, and serve hot 
or cold. It often proves efficient in extreme cases of 
nausea. 

Albumen Water. 14 Calories. 

White 1 egg. % cup cold water. 

Stir white of egg with silver fork to set free the albu- 
men, that it may easily dissolve, as water is added gradu- 
ally. Strain and serve. A few grains salt may be 
added if liked. 

Albumen Water -with Beef Extract. 14 Calories. 

White 1 egg. % cup boiling water. 

J£ teaspoon Liebeg's Beef Extract. Few grains salt. 

Few grains celery salt. 

Dissolve beef extract in boiling water. Stir white of 
egg, using silver fork ; then pour on gradually, while 
stirring constantly, hot mixture. Season with salt and 
celery salt. 

Apple Water. 

1 large sour apple. % cup boiling water. 

Sugar. Lemon juice. 

Wipe and core apple. Fill cavity with sugar. Bake 
in small china dish with enough water to prevent burn- 
ing. When soft, mash, add boiling water, and let stand 
twenty minutes. Strain through cheese cloth and add 
lemon juice to taste. 



BEVERAGES. 69 

Syrup for Fruit Beverages. 

% cup sugar. % cup boiling water. 

Add sugar to boiling water, and place on front of 
range. Stir until sugar is dissolved, then let boil, with- 
out stirring, twelve minutes. Cool, and bottle. 

Currant Jelly Water I. 

2 tablespoons currant jelly. % CU P co ^ water. 

Lemon juice. 

Beat jelly before measuring, add water, gradually, and 
lemon juice to taste. Strain and serve. 

Barberry or crab-apple jelly may be used in place of 
currant jelly if desired. 

Currant Jelly Water II. 

2 tablespoons currant jelly. 2 tablespoons lemon juice. 

2 tablespoons syrup. % cup cold water. 

Mix ingredients in order given. 

Grape Juice. 

2 cups Concord grapes. 1 cup cold water. 

% cup sugar. 

Wash grapes, pick over, and remove stems. Add 
water, and cook in a double boiler one and one-fourth 
hours. Add sugar and cook thirty minutes. Strain 
through double thickness of cheese cloth, and bottle. 
For serving, dilute with crushed ice or cold water. 

Raspberry Shrub. 

3 quarts raspberries. 1 pint cider vinegar. 

Cut sugar. 

Pick over raspberries, put one-half in earthen jar, add 
vinegar, cover, and let stand twenty-four hours. Strain 
through double thickness cheese cloth. Pour liquor over 
remaining raspberries, and let stand twenty-four hours. 



70 FOOD AXD COOKERY. 

Again strain liquor through double thickness cheese cloth. 
To each cup juice add one-half pound sugar. Heat grad- 
ually until sugar is dissolved, then let boil twenty minutes. 
Bottle, and cork. Dilute with water for serving. 

Lemonade. 

\% tablespoons syrup. 2 tablespoons lemon juice. 

% cup cold water. 

Mix syrup and lemon juice and add cold water. Use 
a glass lemon squeezer or wooden drill for expressing 
juice, to avoid extracting oil from rind, and strain juice 
before using. 

Hot Lemonade. 

Make same as Lemonade, substituting boiling water in 
place of cold water. 

Soda or Apollinaris Lemonade. 

Make same as Lemonade, substituting soda water or 
Apollinaris in place of cold water. Syphons of soda may 
be bought of any druggist or first-class grocer. If kept 
on the ice it is ready for use when needed. 

Lemonade with Lactose. 

3 tablespoons lactose. 2 tablespoons lemon juice. 

% cup boiling water. % CU P crushed ice. 

Lactose, being less sweet to the taste and equal in food 
value to cane sugar, may be used in place of the latter to 
sweeten lemonade, thus increasing its nutritive value. 
Dissolve lactose in boiling water, cool, and add to fruit 
juice and, crushed ice. 

Egg Lemonade. 120 Calories. 

1 egg. 2 tablespoons lemon juice. 

1 tablespoon powdered sugar. 2 teaspoons sherry. 

% cup cold water. 2 tablespoons crushed ice. 

Beat egg slightly, add sugar, water, lemon juice, and 
wine, then strain over crushed ice. Trine may be 
omitted. 




w 
H 

H 



1 1 



BEVERAGES. 71 



Egg Lemonade, with Lactose. 

1 egg. 2 tablespoons lemon juice. 

3 tablespoons lactose. 2 teaspoons sherry or port. 

% cup' boiling water. J^ cup crushed ice. 

Beat egg slightly; dissolve lactose in boiling water, 
cool, then add to egg with lemon juice and wine. Strain 
over crushed ice. 

Irish Moss Lemonade. 

% cup Irish Moss. Lemon juice. 

1)4 CU P S c °ld water. Syrup. 

Soak Irish Moss in cold water to cover ; drain, and pick 
over. Put in double boiler with one and one-half cups 
cold water ; cook thirty minutes, and strain. 

To one-half cup liquid add lemon juice and syrup to 
taste. Keheat and serve. 



Irish Moss Jelly. 

y z cup Irish Moss. Lemon juice. 

1 cup water. Syrup. 

Make same as Irish Moss Lemonade, cooking forty- 
five minutes. Cool, and serve with a spoon. 

Irish Moss Lemonade and Irish Moss Jelly are soothing 
for throat and lung troubles, and will frequently allay an 
irritating cough. 

Flaxseed Lemonade. 

2 tablespoons flaxseed. 2 tablespoons lemon juice. 
2 cups boiling water. Syrup. 

Pick over and wash flaxseed. Cover with boiling 
water and let simmer one hour. Strain, add lemon juice 
and syrup. Serve hot or cold. Flaxseed Lemonade is 
especially desirable in kidney troubles. It proves a 
soothing drink to the throat and bronchial tubes. 



72 FOOD AND COOKERY. 



Flaxseed Tea. 

2 tablespoons flaxseed. \% tablespoons cream of tartar. 
1 quart boiling water. Syrup. 

Slices of lemon. 

Pick over and wash flaxseed. Add boiling water and 
cream of tartar, and let simmer until liquid is reduced 
one-half. Strain, cool, sweeten, and serve with thinly cut 
slices of lemon. Kidney trouble is accompanied by fever, 
and cream of tartar is given to cool the blood. 

Orangeade. 

Juice 1 orange. 3 tablespoons finely crushed ice. 

Put ice in glass and pour over orange juice. Add 
syrup to sweeten, if necessary. 

Orange Albumen. 

White 1 egg. 2 tablespoons crushed ice. 

Y z cup orange juice. Syrup. 

Beat egg slightly, add orange juice, and strain over 
crushed ice ; then add syrup if necessary. 

Sherry Albumen. 50 Calories. 

White 1 egg. }< 2 tablespoon powdered sugar. 

1 tablespoon sherry. 2 tablespoons crushed ice. 

Beat white of egg until stiff, using egg-beater. Add 
sherry and sugar, gradually, and continue the beating. 
Pour over crushed ice and serve with a spoon. Port or 
Madeira wine may be used in place of sherry. 

Lemon "Whey. 

J^ cup milk. 2 teaspoons lemon juice. 

Add lemon juice to milk and let stand five minutes. 
Strain through double thickness of cheese cloth. 



BEVERAGES. 73 

Wine Whey. 

3^ cup milk. 3 tablespoons sherry. 

Scald milk, add wine, and let stand five minutes. Strain 

through double thickness of cheese cloth and serve hot or 

cold. 

Junket Whey. 

% cup milk. 34 Junket tablet, or 

1 teaspoon cold water. 1 teaspoon Liquid Rennet. 

Heat milk until luke warm, add tablet or rennet dis- 
solved in cold water. Let stand in warm place until set, 
then stir, using silver spoon until thoroughly separated. 
Strain through double thickness of cheese cloth. 

Clam "Water. 

1 doz. clams. 2 tablespoons cold water. 

Wash clams and scrub with a brush, changing the 
water several times. Put in saucepan, add water, cover, 
and cook until shells open. Remove clams from shell, 
adding liquor which comes from them to liquor already 
in saucepan. Strain liquor through double thickness of 
cheese cloth. Serve hot, cold, or frozen. 

Oyster Liquor. 

% pt. oysters. ^3 CU P co ^ water. 

Chop oysters, add water, heat gradually to boiling 
point, and let simmer eight minutes. Strain through 
double thickness cheese cloth. 

Peptonized Milk (Cold Process). 

Fairchild's Peptonizing Powder, % cup cold water. 

1 tube. 1 pint fresh milk. 

Put powder into a sterilized quart bottle, add water, 
and shake until powder is dissolved ; then add milk, 
cover, shake, and place on ice. Use as needed, always 
returning remainder to ice at once. If ice is not at hand. 



74 FOOD AND COOKERY. 

make enough for but one serving, for if allowed to stand, 
artificial digestion will go on to such an extent that the 
milk will have a bitter flavor. 

Peptonized Milk (Warm Process). 

Make same as Peptonized Milk (Cold Process); put 
bottle in vessel of water (115° F.) and keep at same 
temperature ten minutes. Serve immediately. Put re- 
mainder on ice, or bring quickly to boiling point. In 
either case artificial digestion is checked. 

Hydrochloric Milk. 

1 quart milk. 1 pint water. 

25 drops dilute Hydrochloric Acid, 

Add milk to water and heat to boiling point ; then add 
Hydrochloric Acid. Cool before serving. Hydrochloric 
milk has been successfully used in typhoid. 

6 Albumenized Milk. 99 Calories. 

White 1 egg. ' e cup milk. 

Few grains salt. 

Stir egg, using a silver fork, thus rupturing the cell 
Walls of albuminin, setting free the albumen. Add milk, 
gradually, and salt, while stirring constantly. Strain 
and serve. 

Koumiss. 

1 qt. milk. 3€ yeast cake. 

\% tablespoons sugar. 1 tablespoon luke-warm water. 

Heat milk to 75° F., add sugar, and yeast cake dis- 
solved in luke-warm water. Fill sterilized beer bottles 
to within one and one-half inches of top. Cork and 
shake. Place bottles, inverted, where they can remain 
at a temperature of 70° F. for ten hours ; then put in ice 
box or cold place, and stand forty-eight hours, shaking 
occasionally to prevent cream from clogging mouth 



BEVERAGES. 75 

of bottle. Koumiss is often retained by those suffering 
from severe gastric trouble and gives variety for fever 
patients. 

Milk Punch. 188 Calories. 

% cup cold milk. Few grains salt. 

% tablespoon sugar. 1 tablespoon rum, brandy, or whiskey. 

Put ingredients in glass, cover with shaker, invert, and 
shake until froth}'. Turn in glass for serving. 

Milk and Ginger Ale. 

Mix cold milk and ginger ale in equal parts, and 
serve at once. 

Ginger Tea. 

1 tablespoon molasses. % cup boiling water. 

% teaspoon ginger. % cup milk. 

Mix molasses and ginger, add boiling water gradually, 
and let boil one minute ; then add milk. Serve as soon 
as thoroughly heated. 

Egg-Nog I. 228 to 250 Calories. 

1 egg. 1% tablespoons sherry, or 

% tablespoon sugar. 1 tablespoon brandy or rum. 

Few grains salt. % cup cold milk. 

Beat egg slightly, add sugar, salt, and, slowly, liquor ; 
then add, gradually, milk. Strain and serve. 

Egg-Nog II. 

Yolk 1 egg. 1% tablespoons sherry, or 

% tablespoon sugar. 1 tablespoon brandy or rum. 

Few grains salt. % cup cold milk. 

White 1 egg. 

Beat yolk of egg slightly, add sugar, salt, and, slowly, 
liquor ; then add, gradually, milk. Strain and add white 
of egg beaten stiff. 



76 FOOD AND COOKERY. 



Hot Water Egg-Nog. 115 to 137 Calories. 

1 egg. 1 tablespoon sherry, or 

% tablespoon sugar. % tablespoon brandy. 

Few grains salt. % cup hot water. 

Beat egg slightly, add sugar, salt, and wine or brandy ; 
then add water gradually, while stirring constantly. To 
make more palatable set in a pan of hot water and con- 
tinue stirring until hot enough to be pleasant to the taste, 
care being taken to keep mixture below the point at 
which albumen coagulates. 

Coffee Egg-Nog. 

1 egg. Few grains salt. 

1 teaspoon sugar. % cup filtered coffee. 

Beat egg slightly, add sugar, salt, and coffee gradually, 
while stirring constantly ; then proceed as in Hot Water 
Egg-Nog. The egg may be beaten until light if a frothy 
mixture is preferred. 



Pineapple Egg-Nog. 

1 egg, % CU P finely crushed ice. 

2 tablespoons cold water. Syrup. 

2 tablespoons juice expressed from fresh pineapple. 

Beat egg slightly, add water and fruit juice; strain 
over crushed ice and sweeten to taste. Pineapple con- 
tains a ferment which digests proteids. 

Moxie with Egg. 

1 egg. % cup chilled Moxie. 

Beat egg until very light, using, a wire whisk. Add 
Moxie gradually, while beating constantly. 



BEVERAGES. 77 

Egg with Brandy. 180 Calories. 

Yolk 1 egg. 1 tablespoon powdered sugar. 

White 1 egg. Few grains salt. 

1 tablespoon brandy. 

Beat yolk of egg until thick and lemon color. Beat 
white of egg until stiff, using a fork ; add sugar gradually, 
continuing the beating, then add beaten yolk, salt, and 
brandy. Serve in a small glass and eat with a spoon. 

A Cup of Tea. 

1 teaspoon tea. % cup freshly boiling water. 

Heat a cup, put in tea, pour on water, cover, and let 
stand in warm place from three to five minutes. Strain 
into a hot cup, and serve with sugar and cream or milk. 

A Cup of Tea (made with Tea Ball). 

1 teaspoon tea. % cup freshly boiling water. 

Heat cup, and pour in boiling water. Put tea in tea 
ball, lower into cup, let stand one minute, then remove. 
Serve with sugar and cream. 

Iced Tea. 

\% teaspoons tea. % cup freshly boiling water. 

Glass V-> full crushed ice. 



/2 



Make same as A Cup of Tea, and strain over crushed 
ice. Serve with a slice or section of lemon, and sugar. 

Russian Tea. 

Follow recipe for A Cup of Tea. Serve hot or cold 
with sugar and a thin slice of lemon, or a few drops of 
lemon juice. 

Iced Tea with Mint. 

Serve Iced Tea with two or three bruised mint leaves. 



78 FOOD ASFD COOKERY. 

A Pot of Tea. 

3 teaspoons tea. 2 cups freshly boiling water. 

Scald an earthen or china teapot. Put in tea, pour on 
water and let stand five minutes on back of range. 
Strain, and serve immediately. 

A Cup of Coffee (filtered). 

2 tablespoons coffee, 1 cup freshly boiling 

finely ground. water. 

Scald a coffee pot for making filtered coffee. Put in 
coffee, pour over water and let stand in warm place until 
water filters through. If preferred stronger, re-filter. 
Serve with sugar and cream, scalded milk, or condensed 
milk. 

Filtered Coffee. 

1 tablespoon coffee, 3 tablespoons freshly 

finely ground. boiling water. 

Take a circular piece of thick filter paper six inches in 
diameter and form into cornucopia shape by folding four 
times. Place over a hot cup, put in coffee, pour over 
water, and allow it to filter through. This is a useful way 
of making coffee when a small quantity is needed in case 
of an emergency. 

A Pot of Coffee (Boiled). 

% cup ground coffee. % cup cold water. 

% egg. 3 cups freshly boiling water. 

Scald a granite-ware coffee pot. Wash egg, break, and 
beat slightly. Dilute one-half egg with one-half cup cold 
water, add one-half the crushed shell, and mix with coffee. 
Turn into coffee pot, pour on boiling water, and stir 
thoroughly. Let boil three minutes, stir, and pour some 
into a cup to be sure that spout is free from grounds. 
Return to coffee pot, pour in remaining cold water, and let 
stand on back of range ten minutes. The spout of a 



BEVERAGES. 79 

coffee pot should be covered to prevent escape of aroma. 
If there is no cap to coffee pot, stuff with soft paper or a 
piece of cheese cloth. The size of coffee pot should 
correspond with the quantity of coffee to be made, if the 
best results are to be secured. 

To serve coffee : Put sugar in cup, add cream, and pour 
on coffee. The flavor is quite different and not satisfactory 
to the coffee drinker if the coffee is poured into the cup 
and the sugar and cream passed. 

Black Coffee. 

Follow recipe for Filtered Coffee I. or Boiled Coffee, 
using one-half the quantity of water. Serve without cream, 
and generally without sugar. 

Cereal Coffee. 

1 tablespoon cereal coffee. 1 cup boiling water. 

1 tablespoon cold water. 

Add coffee to water. Cover, and let boil from eight to 
ten minutes. Add cold water, and let stand two minutes 
to settle. Serve with cream and cut sus;ar. 



Cocoa Shells. 

% cup cocoa shells. 2 cups boiling water. 

Boil shells and water two hours. As water boils away 
it will be necessary to add more. Strain, and serve with 
an equal quantity of hot milk, and sugar. 

Cracked Cocoa. 

% cup cracked cocoa. 2 quarts boiling water. 

Boil cracked cocoa and water two hours. As water 
boils away it will be necessary to add more. Strain, and 
serve with milk or cream, and sugar. 



80 FOOD AND COOKERY. 



Cocoa Shells and Cracked Cocoa. 

Follow recipe for Cocoa Shells, adding two tablespoons 
cracked cocoa. Strain, and serve with milk or cream 
and sugar. 

Breakfast Cocoa I. 127 Calories. 

1 teaspoon breakfast cocoa. % cup boiling water. 

1% teaspoon sugar. % cup scalded milk. 

Few grains salt- 
Mix cocoa, sugar, and salt, and add water, gradually, 
while stirring constantly. Bring to boiling point and let 
boil one minute. Turn into scalded milk and beat one 
minute, using a Dover Egg Beater. This is known as 
milling, and prevents the forming of scum, which is so 
unsightly. 

Breakfast Cocoa II. 

\% teaspoons breakfast cocoa. 2 tablespoons boiling water. 
\% teaspoons sugar. % cup milk. 

Few grains salt. 

Make same as Breakfast Cocoa I. 



Breakfast Cocoa with Egg. 220 Calories. 

Make Breakfast Cocoa II. Break one egg and turn 
into a silver pitcher. Beat until light aud frothy, using 
a wire whisk. Add cocoa, gradually, and continue the 
beating. A silver pitcher is used, because the drink keeps 
its heat, and does not require reheating after being added 
to the egg. 

Brandy Cocoa. 

\% teaspoons breakfast cocoa. 3 tablespoons boiling water. 
\% teaspoons sugar. % cup scalded milk. 

Few grains salt. 3 teaspoons brandy. 

Make same as Breakfast Cocoa I., adding brandy at 
the last. 



BEVERAGES. 81 



Cocoa Cordial. 

1 teaspoon breakfast cocoa. % cup boiling water. 

1 teaspoon sugar. \\£ tablespoons port. 

Few grains salt. 

Mix cocoa, sugar, and salt, and add water gradually, 
while stirring constantly. Boil one minute and add 
wine. 

Chocolate. 

J£ sq. Baker's Chocolate. J^ cup boiling water. 

1 tablespoon sugar. % cup scalded milk. 

Few grains salt. 

Melt chocolate in small saucepan placed over hot water ; 
then add sugar and salt. Add water gradually, while 
stirring constantly, and boil one minute. Pour into milk 
and mill. Serve with or without whipped cream sweetened 
and flavored with vanilla. 



82 FOOD AND COOKERY. 



CHAPTER XIII. 
GRUELS, BEEF EXTRACTS, AND BEEF TEAS. 

GRUELS are cooked mixtures of cereal products and 
water, or milk and water. In preparing gruels the 
rules for the cooking of all starchy foods should be 
observed. Milk or cream, when used in the making of a 
gruel, should be added just before serving, as milk sub- 
jected to a high temperature for a long time is rendered 
more difficult of digestion. Most patients object to 
sweetened gruels, therefore avoid the use of sugar in their 
preparation. In exceptional cases, where it is called 
for, it may be used sparingly. Gruel should be well 
seasoned, served hot, and of such a consistency as to be 
taken through a syphon. 

Among gruels, Indian and oat meal take first rank as 
regards nutritive value. They are heat-producing and 
slightly laxative. Oatmeal gruel is frequently taken by 
nursing women to increase the milk supply. It is some- 
what more nutritious than an equal quantity of milk ; 
besides, it has the advantage of offering variety to the 
diet in the form of liquid food. Indian meal gruel is 
often enjoyed by the aged and the consumptive. Barley 
gruel acts as an astringent ; as do Thickened Milk and 
Cracker Gruel. 

Many preparations are on the market to use in the 
making of gruels, composed largely of dextrinized starch, 
malted barley, or evaporated milk. They have largely 
taken the place of the old-fashioned gruels, for, having 
been previously cooked, but a short time is required for 
their preparation. When malt is introduced it assists in 
the digestion of starch. When economy is considered, 
their use should be avoided, as they are expensive. 



GRUELS, BEEF EXTRACTS, AND BEEF TEAS. 83 

Beef extract is the expressed juices of beef. Beef tea 
is the expressed juices of beef diluted with water. Both 
are composed of water, fat, mineral matter, albuminous 
juices, and extractives (which give color and flavor). 
Extractives include creatin, creatinin, and allied com- 
pounds (sometimes called meat bases), which closely re- 
semble the thein in tea and the caffein in coffee and have 
a similar effect upon the nervous system. It is to these 
compounds that the value of beef extract and beef tea is 
largely attributable. While they contain a small amount 
of soluble albumen, the food value is so slight, they must 
be considered as stimulants rather than nutrients. 

Beef tea may be used to advantage. 

1. To give variety to a liquid diet. 

2. When much water is to be ingested. 

3. On account of the warmth that it gives. 

4. In cases of weakened digestion. 

It stimulates appetite. 
Meat extractives are the greatest known stimulants 
to gastric juice. 

Beef extract, being concentrated, may be retained 
often, if taken in small quantities at frequent intervals, 
where beef tea could not be borne; on the other hand, 
beef tea may be taken in larger quantities with satisfying 
effects, where beef extract would prove insufficient. 

Many preparations made from beef are on the market 
in the form of liquids, powders, meals, or pastes. To 
some of these a considerable amount of fat is added, 
which increases their nutritive value ; still others are use- 
ful only for the flavor and color they impart, and would 
find better place in the kitchen to be used in the making 
of soups and sauces than in the sick-room. 

Home-made beef tea, if carefully prepared, is usually 
liked better by a patient, costs much less, and, as a rule, 
is more nutritious than the manufactured article. It will 
keep without decomposition, however, but a short time. 

Physicians frequently order the preparations on the 
market, to give variety, and to try, if possible, to please 



84 FOOD AND COOKERY. 

the patient. Again, if home-made beef tea is ordered he 
is in doubt as to the way in which it will be made, while 
the manufactured product is uniformly constant. 

It is never safe to resort to beef tea as the principal 
article of diet for more than a few days, as it would 
mean slow starvation to the patient. Milk, egg, cracker, 
or bread is added, frequently, to beef extract or beef tea 
to increase their food value. 

Beef, for the making of beef extract and beef tea, 
should be cut from the upper or lower part of the round 
of a heavy corn-fed steer. This insures good flavor and 
a large quantity of juice. One-half pound of such beef 
will yield two ounces (four tablespoons) of juice, making 
the price about five cents per ounce. The juice from the 
lower part of the round is quite as satisfactory and less 
expensive than that from the upper part. 

Beef extract may be served in a colored glass or small 
china cup. In this way the color, which is objectionable 
to many, may be concealed. 

Cracker Gruel. 158 Calories. 

1 tablespoon rolled and sifted cracker. % cup milk. 

% teaspoon salt. 

Scald milk, add cracker, and cook over hot water five 
minutes, then add salt. 

Dextrinized Cracker Gruel. 

1J4 tablespoon browned cracker % cup milk. 

(rolled and sifted). J£ teaspoon salt. 

Follow directions for Cracker Gruel. The cracker may 
be dextrinized by baking for a long time in a very slow 
oven. 

Rice Gruel. 

1 tablespoon rice. 1 cup milk. 

Wash rice, cover with cold water, and let stand two 
hours ; drain, add milk to rice, and cook one and one-half 
hours in top of double boiler. Strain twice through a fine 
strainer, season with salt. Serve hot or cold. 



GRUELS, BEEF EXTRACTS, AND BEEF TEAS. 85 

Thickened Milk. 196 Calories. 

1 tablespoon flour. 1 cup milk. 

Few grains salt. 

Scald milk, reserving two tablespoons. Add cold milk, 
gradually, to flour while stirring constantly to make a 
smooth paste. Pour into scalded milk, and stir until 
mixture thickens, then cover, and cook over hot water 
twenty minutes. Season with salt. An inch piece of 
stick cinnamon may be cooked with the milk if liked, and 
tends to reduce a laxative condition. Thickened milk is 
often given in bowel troubles. 

Barley Gruel I. 

1 tablespoon barley flour. 1 cup boiling water. 

2 tablespoons cold water. % cup milk. 

)4 teaspoon salt. 

Add cold water slowly to barley flour to form a thin 
paste, then add gradually to boiling water, while stirring 
constantly ; let boil fifteen minutes. Add milk, bring to 
boiling point, season, and strain. 

Barley Gruel II. 

1 tablespoon barley flour. 1 cup scalded milk. 

2 tablespoons cold milk. J^ teaspoon salt. 

Add cold milk, slowly, to barley flour to form a thin 
paste. Add gradually to scalded milk, while stirring con- 
stantly. Cook in double boiler twenty minutes. Season, 
and strain. 

Farina Gruel. 161 Calories. 

% tablespoon farina. % CU P milk. 

% cup boiling water. 1 egg yolk. 

% teaspoon salt. 

Add farina, slowly, to boiling water, while stirring 
constantly, then let boil twenty minutes. Add milk and 
reheat. Beat egg yolk slightly, dilute with two table- 
spoons mixture, add to remaining mixture, season, and 
strain. 



86 FOOD AND COOKERY. 



Indian Meal Gruel. 
1 tablespoon granulated J£ teaspoon salt. 

Indian meal. 3 tablespoons cold water. 

3^ tablespoon flour. 2 cups boiling water. 

Milk or cream. 

Mix meal, flour, and salt. Add cold water slowly to 
form a thin paste, then add gradually to boiling water, 
while stirring constantly, and let boil one hour. Add 
milk or cream to meet the needs of the patient. 

Oatmeal Gruel I. 

J^ cup rolled oats. J£ teaspoon salt. 

\% cups boiling water. Milk or cream. 

Add oats mixed with salt to boiling water, let boil two 
minutes, then cook over hot water one hour. Strain, 
bring to boiling point, and add milk or cream to meet the 
needs of the case. 

Oatmeal Gruel II. 

Y % cup coarse oatmeal. K 2 teaspoon salt. 

\% cups cold water. Milk or cream. 

Pound oatmeal in a mortar, or roll until mealy. Put 
in tumbler, add one-third of the water, while stirring con- 
stantly, let settle, and pour off mealy water. Repeat 
twice, using remaining water. Boil mealy water thirty 
minutes, then add salt, milk, or cream. This gives a 
starchy gruel, delicate in flavor, but not as nutritious as 
Oatmeal Gruel I. 

Beef Extract I. 

3^ lb. beefsteak, from round, Salt, 

cut one inch thick. 

Remove fat and wipe steak with a cloth wrung out of 
cold water. Place on heated wire broiler, and broil four 
minutes, turning every ten seconds for the first minute ^to 
prevent the escape of juices), then occasionally. Remove 
from broiler to warm plate and cut in pieces of correct 
size to fit meat press or metal lemon-squeezer. Make 



GRUELS, BEEF EXTRACTS, AND BEEF TEAS. 87 

several gashes in pieces on both sides, put in press or 
lemon-squeezer, and express juice. Turn juice into cup 
set in saucepan of hot water. Season with salt, and serve 
at once. Care must be taken that cup does not become 
sufficiently hot to coagulate albuminous juices. 

Beef Extract II. 
Remove fat, wipe, and cut one-half pound round beef- 
steak in small pieces. Put in sterile canning jar, cover, 
and place jar on a trivet in a kettle of cold water. If a 
trivet is not at hand, improvise one by using nails, pebbles, 
or the cover of a small lard pail through which several 
holes have been made. Heat water gradually, and keep 
at a temperature of 130° F. for two hours. Turn meat 
from jar, and press to express juice. Season with salt, 
and reheat same as Beef Extract I. 

Beef Extract "with Port. 
Serve cold Beef Extract, flavored with port. 

Frozen Beef Extract. 
Freeze Beef Extract I. or II. 

Beef Tea I. 

Dilute Beef Extract I. or II. with an equal quantity of 
hot water. 

Beef Tea II. 

1 lb. beefsteak, 2 cups cold water, 

cut from round. Salt. 

Prepare beef as for Beef Extract II. Put in canning 
jar, add cold water, cover, and let stand twenty minutes. 
Place on trivet in kettle of cold water, having water sur- 
round jar as high as contents. Heat water gradually, 
keeping temperature at 130° F. for two hours, then in- 
crease temperature slightly until the liquid becomes a 
chocolate color and the albuminous juices are slightly 
coagulated ; otherwise the beef tea will have a raw taste. 



88 FOOD AND COOKERY. 



CHAPTER XIV. 
BREAD. 

BREAD may be called, without error of statement, 
" the staff of life,' 7 inasmuch as it is used by all 
civilized peoples as their staple article of food, and fur- 
nishes proteid, carbohydrate, mineral matter, and a small 
quantity of fat. The deficiency in fat is usually supplied 
by spreading bread with butter. 

Breads may be considered under two great classes : — 

1. Fermented, 

Made light by the use of a ferment, yeast usually 
being employed. 

2. Unfermented, 

Made light by the use of soda and cream of tartar, 
or baking powder. 

In either case the lightness is due to the development 
of carbon dioxid (C0 2 ). In the first instance this change 
is brought about during the process of fermentation. 
There are various kinds of fermentation, each of which is 
caused by special organisms. The organisms found in 
the yeast plant are the ones which apply to bread making. 
They have the power of changing starch to sugar, and 
sugar to alcohol and carbon dioxid. In the second case 
the change is brought about by chemical reaction. By 
the action of moisture and heat, the gas in the bicarbonate 
of soda is liberated by the acid in the cream of tartar. 

The necessary ingredients for a loaf of bread are flour, 
water, and yeast. To these may be added shortening, 
salt, sugar, and milk. 

Bread made with water, flour, salt, and yeast keeps 
fresh longer, and is less liable to sour, than when milk is 
used for the wetting, but is of a tougher consistency, and 



BREAD. 89 

not as palatable. When shortening is added with either 
milk or water the bread is tenderer and better tasting. 
The addition of a little sugar — one tablespoon to six 
cups of flour — hastens the rising, and has no appreci- 
able effect on the taste. The United States Department of 
Agriculture, Farmer's Bulletin 112, recommends the use 
of milk for bread making, as it adds to the proteid as well 
as the fuel value of the loaf. 

Hard spring wheat flour is the best adapted to bread 
making, as it contains gluten in the right proportion to 
produce the spongy loaf. Gluten is the chief proteid of 
wheat. Its elastic, tenacious qualities, when mixed with 
water and acted upon by yeast, allow the gas formed to 
expand without danger of escape, making light the entire 
mass. The strength of a flour is determined largely by 
the quantity of gluten it contains. The larger the quantity 
of gluten, the more water it will take up, and the greater 
the yield in number of loaves to the barrel. 

Entire wheat, Graham, and white flour are all products 
of wheat. Entire wheat flour may be bought either fine 
or coarse. Graham flour is a dark flour product contain- 
ing a perceptible quantity of the coarse inner bran coats 
of the wheat. 

Rye flour ranks next to wheat flour for bread making 
purposes. It is of darker color, and its gluten is less 
elastic and tenacious. In making rye bread it is desirable 
to use white flour in combination with rye flour. 

Oats and barley are seldom used in the making of 
bread. Their gluten is even less tenacious than that of 
rye. From corn meal it is impossible to make a raised 
loaf, for none of its proteid is in the form of gluten. 

Composition and Food Value of Standard Flours. 



Kind. 


Proteid. 


White . . , 


. 11.4% 


Entire wheat . 


. 13.87, 


Graham flour . 


, 18.3% 


Rye flour . . 


. 6.8% 



Carbo- 


Fat. 


Mineral 


Calories 


hydrate. 


matter. 


per pound 


75.1% 


1.0% 


0.5% 


1635 


71.9% 


1.9% 


1.0% 


1650 


71.4% 


2.2% 


1.8% 


1645 


78.7% 


0.9% 


0.7% 


1620 



90 FOOD AND COOKERY. 

From this table it may be seen that there is no appre- 
ciable difference between the fuel value of bread, whether 
made from white or entire wheat flour. Bread made from 
Graham flour contains so much of the bran coats of the 
wheat that it is forced through the digestive tract so 
quickly that absorption is less complete, and the system 
gets less nutritive value from it than from other breads. 
Nevertheless; there are times when its use is to be rec- 
ommended. If the intestines do their work slowty and 
incompletely, it acts as a stimulus to peristalsis. 

Yeast. 

Yeast is a minute single-celled plant of fungus growth 
which reproduces itself in two ways : — 

1. By sending out buds which break off as new plants. 

2. By forming spores which develop into new plants, 

under favorable conditions. 

Conditions most favorable for its growth : — 

1. Warmth (78° F.). 

2. Moisture. 

3. Sugar or starch converted into sugar. 

4. Nitrogenous soil. 

5. Oxygen. 

The most favorable temperature for the growth of the 
yeast plant is 78° F. Yeast is killed at a moist heat of 
140° F. or a dry heat of 212° F. Yeast will survive freez- 
ing temperature (32° F.), and if again placed under favor- 
able conditions will grow and thrive. 

While the yeast plant is active when well furnished with 
air, it is capable of obtaining a supply of oxygen by split- 
ting up sugar and starch. 

Tn bread making the side products of fermentation are 
almost as important as the carbon dioxid and alcohol, as 
the} 7 give flavor and aroma to the products. 

Wild yeast plants are found floating in the air, and it 
is by the cultivation of these that pure yeast cultures are 



BREAD. 91 

obtained. Standard brands of compressed yeast cakes 
are most satisfactory for bread making and are almost 
universally used. They contain a larger number of yeast 
plants to a given bulk than any other form of yeast, either 
liquid or dry. 

Yeast cakes should be used only when fresh, and while 
they keep fresh but a few days, there is seldon difficulty 
in obtaining a satisfactory supply. A fresh yeast cake is 
known by its light color, and absence from dark streaks. 

Bread Making. 

Fermented bread is made by mixing to a dough flour, 
with a liquid (water, milk, or milk and water), salt, 
and a ferment (yeast), sugar being usually added to 
hasten fermentation. The dough is then kneaded until 
smooth, elastic to the touch, and bubbles may be seen on 
the surface, to thoroughly mix the ingredients, to distri- 
bute uniformly the yeast, and to incorporate air ; then 
covered for rising, and allowed to remain at a temperature 
of 69° to 78° F. until it doubles its bulk. During this 
time the j T east has produced a ferment which changes 
some of the starch to sugar, and the sugar in turn 
to alcohol and carbon dioxid. Still another ferment 
appears which peptonizes some of the gluten of the 
wheat. 

It is then cut down, and again kneaded, to break 
bubbles and distribute evenly the gas already formed. 
If allowed to rise too long the result will be a sour bread. 
If it is not convenient to shape the dough when it has 
doubled its bulk, it may be cut down, thus checking fer- 
mentation for the time being, then set in a cool place to 
let rise again. This may be done without injury to the 
finished loaf ; in fact many consider the second rising an 
improvement. Sour bread shows either lack of the knowl- 
edge of bread making or carelessness. 

Where bread is mixed in the morning, when one is able 
to keep a watch on it during the entire rising, a uniform 



92 FOOD AND COOKERY. 

temperature is best accomplished by placing bowl con- 
taining dough in a larger vessel of water kept at a tem- 
perature of 100° F. 

After the yeast has done its work (which is accom- 
plished when a certain amount of alcohol is produced) 
bacterial action begins, which gives rise to acetic, lactic, 
and butyric fermentation, which are the causes of sour 
bread. These micro-organisms may enter the mixture 
through the flour, water, or air, and a few are present in 
the yeast cake. Salt retards the action of bacteria. 

Quick rising, or five -hour bread, requires a larger quan- 
tity of yeast cake than bread which is allowed to rise 
over night, but is generally more satisfactory. There 
are, however, some who prefer the flavor obtained by the 
long rising. In the following recipes five-hour bread only 
will be considered. These recipes may be used where 
bread is allowed to rise over night if one-fourth yeast 
cake is allowed to each pint of liquid. 

A sponge is a mixture of liquid, flour, and yeast cake of 
such a consistency to pour or drop from a spoon. Many 
in making bread prefer first making a sponge, allowing 
that to rise until light, and then adding flour to knead. 

Shaping Bread Dough3. 

Bread dough, properly risen, is ready for shaping into 
loaves, biscuits, or rolls. Cut off dough the desired size, 
knead until smooth, avoiding seams underneath, place in 
buttered pan, cover, again let rise to double its bulk, when 
it is ready for baking. 

Biscuits or rolls may be shaped in a great variety of 
ways but always see to it that they are made small. Hot 
fresh raised bread is not a suitable article of diet for the 
sick and convalescent. 

Sometimes stale biscuits or rolls, reheated, may be used, 
and twice baked bread, in the form of pulled bread and 
Zwiebacks is especially recommended. 




BREAD DOUGH WITH SUGGESTIONS FOR SHAPING 




ZWIEBACK 



BREAD. 93 

Baking of Bread. 

Bread is baked 

1. To kill the yeast plant (accomplished at 158° F.). 

2. To render the starch soluble. 

3. To drive off alcohol and carbon dioxid. 

4. To form a dextrinized crust of sweet, pleasant flavor. 
It is a common error to bake loaf bread insufficiently. 

While it requires a hot oven, it should continue to rise for 
about fifteen minutes after going into the oven, then the 
rising should cease and the loaf begin to brown. 

A loaf of bread of medium size requires from one to 
one and one-fourth hours for baking. 

Digestibility. 

Freshly baked bread cannot be sufficiently masticated 
to render it easy of digestion. Stale bread, from thirty- 
six to forty-eight hours old, if thoroughly masticated, is 
well digested and absorbed. 

Butter spread on bread not only increases its nutri- 
tive value, but tends to assist its digestibility. 

Water Bread. 

2 cups boiling water. 1% teaspoons salt. 

\% tablespoons butter. 1 yeast cake (dissolved in J^ 

1 tablespoon sugar. cup lukewarm water). 

6 cups sifted flour. 

Put butter, sugar, and salt in bowl without a lip. Pour 
on boiling water, and when lukewarm add dissolved 
yeast cake and five cups flour, then stir until thoroughly 
mixed, using a knife or spoon. Add remaining flour, 
mix, and turn on a floured cloth ; knead, return to bowl, 
and cover with a cloth and board or tin cover. Let rise 
until mixture has doubled its bulk, cut down, toss on a 
floured cloth, knead, shape, let rise again, and bake. Re- 
move from pan, place side clown on wire rack, that the 
air may have an opportunity to circulate around it. If a 



94 FOOD AND COOKERY. 

soft crust is desired, cover with a towel. Avoid putting 
in bread box until thoroughly cooled, as it keeps better, 
and is less liable to become mouldy. Never wrap bread 
in a cloth, as the cloth will absorb moisture and transmit 
an unpleasant taste to the bread. 

Pulled Bread. 

Make Water Bread in long loaves, so that the grain of 
the bread extends the entire length of the loaf. Remove 
crusts while bread is warm, and pull bread apart in stick- 
shape pieces of uniform size. Put sticks in pan and 
bake in a slow oven until thoroughly dried and delicately 
browned. 

Milk and "Water Bread. 

1 cup scalded milk. 1J£ teaspoons salt. 

1 cup boiling water. 1 yeast cake dissolved in J^ cup 

\% tablespoons butter. lukewarm water. 

1 tablespoon sugar. 6 cups flour. 

Make and bake same as Water Bread. 

Entire Wheat Bread I. 

1 cup scalded milk. 1 yeast cake dissolved in J^ cup 

1 cup boiling water. lukewarm water. 

\% tablespoons butter. 1 cup white flour. 

1)4 teaspoons salt. Entire Wheat flour (enough to 

knead). 
3 tablespoons molasses. 

Make same as Water Bread, adding molasses after the 
first rising. 

Entire "Wheat Bread II. 

2 cups scalded milk. 3)^ cups Entire Wheat flour 

1 teaspoon salt. (coarse). 

1 yeast cake dissolved in )4 cup 2% cups white flour. 

lukewarm water. )^ cup sugar or ) 3 ' cup mo- 

lasses. 

Add sugar and salt to milk ; when lukewarm add dis- 
solved yeast cake and flour. Toss on a floured cloth. 




h 

w 
u 

W 
O 

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w 
E 
H 

o 

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H 



BREAD. 95 

Knead slightly and handle quickly to prevent dough from 
sticking to cloth and hands. Put in bowl, cover, and let 
rise. Shape, let rise again, and bake. If molasses is 
used, add after the first rising. 

Graham Bread. 

2% cups liquid (water 1 yeast cake dissolved in 

or milk and water,). J^ cup lukewarm water. 

y z cup molasses. 3 cups Graham flour. 

\% teaspoons salt. 3 cups flour. 

Add molasses and salt to liquid, when lukewarm add 
dissolved yeast cake and flour. Beat thoroughly, cover, 
and let rise. Again beat, and turn into buttered bread 
pans, having pans one-half full. Let rise, and bake. 
Graham bread should not quite double its bulk during the 
last rising. A satisfactory way of making this bread is 
to first make a sponge of the white flour and when well 
risen add molasses and Graham flour. 

Rye Bread. 

1 cup scalded milk. \% teaspoons salt. 

1 cup boiling water. 1 yeast cake dissolved in 
1% tablespoons butter. % cup lukewarm water. 
% cup brown sugar. 3 cups flour. 

Rye meal (enough to knead). 

Add milk and water to shortening, sugar, and salt. 
When lukewarm add dissolved yeast cake and flour. 
Beat thoroughly, cover, and let rise, add rye meal until 
dough is stiff enough to knead. Toss on floured cloth, 
knead, let rise, shape in loaves, let rise again, and bake. 

Oat Bread. 

2 cups boiling water. % tablespoon salt. 

1 cup rolled oats. 1 yeast cake dissolved in 

1 tablespoon butter. % cup lukewarm water. 

% cup molasses. 4t% cups flour. 

Add boiling water to oats and butter and let stand one 
hour. Then add remaining ingredients, beat thoroughly, 



96 FOOD AXD COOKERY. 

and let rise, turn into buttered bread pans, let rise again, 
and bake in a hot oven. 

Health Food Bread. 

1 cup warm wheat mush. 1 tablespoon butter. 
34 cup brown sugar. 1 yeast cake dissolved in 

% teaspoon salt. 3i cup lukewarm water. 

Flour. 

Mix ingredients in the order given, using enough flour 
to knead. Knead, cover, let rise, shape, put into buttered 
pan, cover, let rise again, and bake in a hot oven. 

Bread Sticks. 

1 cup scalded milk. 1 yeast cake dissolved in 
34 cup butter. 34 CU P lukewarm water. 

\% tablespoons sugar. White 1 egg. 

% teaspoon salt. Z% cups flour. 

Add butter, sugar, and salt to milk; when lukewarm 
add dissolved yeast cake, white of egg, well beateu, and 
flour. Knead, cover, let rise, shape, pile on buttered tin 
sheet, cover, let rise again, and bake. The oven should be 
hot enough to stop the rising at once, then the heat should 
be reduced, that sticks may be crisp and dry. 

To shape bread sticks, form small biscuits, then roll 
biscuits, using both hands (on part of board where there 
is no flour) until of desired length, uniform thickness, and 
round at ends. 

Bran Muffins. 

J£ cup flour. 1 cup bran. 

3^ teaspoon soda. J£ cup milk. 

3£ teaspoon salt. 2% tablespoons molasses. 

1 egg- 
Mix and sift flour, soda, and salt. Add bran, molasses, 
and milk ; then egg well beaten. Bake in hot buttered 
gem pans. 



BREAD. 97 



Invalid Muffins. 

1 cup bread flour. % CU P milk. 

1 teaspoon baking powder. Whites 2 eggs. 

% teaspoon salt. 2 tablespoons melted butter. 

Mix and sift dry ingredients, add milk gradually, eggs 
well beaten, and melted butter. Bake in moderate oven 
in buttered gem pans. Let stand in oven, after baking, 
with door ajar, that crust may be dry and crisp. To be 
eaten hot or cold. 

White Corn Meal Cake. 

J^ cup white corn meal. % CU P scalded milk. 



teaspoon salt. 



Add salt to corn meal, and pour on, gradually, milk. 
Turn into a buttered shallow pan to the depth of one- 
fourth inch. Bake in a moderate oven until crisp. Split, 
and spread with butter. 

Rusks (Zwieback). 

% cup milk. 34 CU P sugar. 

2 yeast cakes. 34 CU P melted butter. 

3^ teaspoon salt. 3 eggs. 
Flour. 

Scald milk, and when lukewarm, add yeast cakes, and 
as soon as yeast cakes are dissolved add salt and one cup 
flour. Cover, and let rise until light; then add sugar, 
butter, eggs unbeaten, and flour enough to handle. Knead, 
shape, and place close together in two parallel rows two 
inches apart on a buttered sheet. Let rise again, and 
bake in a hot oven twenty-five minutes. When cold cut 
diagonally in one-half inch slices, and brown in a slow 
oven. 

To shape rusks make small biscuit and roll on part of 
cloth where there is no flour, using one hand until four 
and one-half inches long, of uniform size, and round at 
ends. 

7 



98 FOOD AND COOKERYo 

Dry Toast. 

Cut stale bread in one-third inch slices and remove 
crusts. Place in wire toaster, lock toaster, and hold over 
clear fire to dry one side, holding some distance from 
coals; turn, and dry other side. Hold nearer to coals 
and color a golden brown, first on one side, then on other. 
The moisture in the bread should be nearly evaporated, 
thus making the toast dry and crisp. By this means of 
toasting some of the starch becomes dextrinized, and 
the bread is thus rendered easier of digestion. If only 
charred on the outside and soft in the inside, it forms in 
the stomach a soggy, indigestible mass. 

Toast should never be piled one slice on another, except 
it be cut in suitable shapes, that it may be piled log-cabin 
fashion. If a toast rack is not at hand, balance toast 
against cup placed in warm plate until serving time. 

If toast is desired in finger-shaped pieces, triangles, or 
fancy shapes, it must be cut as desired before being 
toasted. 

Water Toast. 180 Calories. 

2 slices dry toast. % teaspoon salt. 

1 cup boiling water. % tablespoon butter. 

Drop toast, each piece separately, in boiling salted 
water, remove to hot dish, spread with butter, and serve 
at once. 

Cracker Toast. 

Split and toast common crackers. Spread generously 
with butter, moisten with salted boiling water, put in hot 
dish, and pour over scalded milk. 

Milk Toast. 

2 slices dry toast. % cup scalded milk. 
% tablespoon butter. J€ teaspoon salt. 

Butter bread, arrange on hot dish, and pour over milk 
to which salt has been added. 



BREAD. 99 

Sippets with Milk. 242 Calories. 

1 slice dry toast. % cup scalded milk. 
% tablespoon butter. % teaspoon salt. 

Cut toast in small pieces of uniform size. Put remain- 
ing ingredients in small heated bowl, add toast, and serve 
at once. 

Dip Toast. 408 Calories. 

2 slices dry toast. 1% tablespoons flour. 
% tablespoon butter. 1 cup scalded milk. 

3^ teaspoon salt. 2 tablespoons cold milk. 

Add cold milk gradually to flour to make a smooth 
paste. Turn into scalded milk, stirring constantly at 
first until mixture thickens. Cook over hot water twenty 
minutes. Add salt, and butter in small pieces. Dip 
slices of toast separately in sauce. When soft remove to 
serving-dish, and* pour over remaining sauce. 

Cream Toast. 476 Calories. 

2 slices dry toast. % cup scalded thin cream. 

1 tablespoon flour. 2 tablespoons cold milk. 

J^ teaspoon salt. 

Follow recipe for making Dip Toast. 

Croustades of Bread. 

Cut stale bread in two-inch slices, and cut slices in 
square, circular, or diamond-shaped pieces. 

Remove centres, making cases, leaving walls as thin as 
possible. Brush over with melted butter, and brown in a 
moderate oven. The top of croustades may be brushed 
over with slightly beaten white of egg, then dipped in 
dry, finely chopped parsley. To be filled with creamed 
vegetables, oysters, or chicken. 



LofC. 



100 FOOD AND COOKERY. 



CHAPTER XV. 

BREAKFAST CEREALS. 

TDREAKFAST cereals are made from oats, corn, wheat, 
*-^ or rice. At the present time so great is the number 
upon the market, that one has an extensive variety from 
which to choose. They are put up in one or two pound 
packages, almost all of them having been partially cooked. 
Printed directions are given for the cooking, the time for 
which is always insufficient. 

Breakfast cereals are valuable, inexpensive foods, and 
their daily use is strongly recommended. It is a fact to 
be regretted that they are not more freely employed by 
the poorer classes in our own country. 

Table showing Composition. 



Article. 


Proteid. 


Fat. 


Starch. 


Mineral 
Matter. 


Water. 


Calorie 

Value per 

pound. 


Rolled Oats . 
Corn Meal . . 


16.9% 
8.9 


7.2% 
2.2 


66.8% 
75.1 


1.9% 
0.9 


7.2% 
12.9 


1860 
1655 


Hominy . . . 
Wheat Breakfast 


8.2 


0.6 


78.9 


0.4 


10.8 


1645 


Cereal . . . 


12.3 


1.4 


75.0 


0.9 


10.4 


16S5 


Rice .... 


7.8 


0.4 


79.0 


0.4 


12.4 


1630 


Macaroni . . . 


11.7 


1.6 


72.9 


0.3 


10.8 


1640 



Bulletin 28, U. S. Department of Agriculture. 

Oat preparations rank first as regards nutritive value. 
They contain a stimulating principle which is lacking in 
the other cereals. Owing to the fact that they hold a 
large amount of fat and cellulose, there are many with 
whom they disagree. In such cases their use should be 
avoided. As regards heat-giving properties, corn ranks 
next to oats, therefore both are especially adapted for a 
winter diet. They are slightly laxative. 



BREAKFAST CEREALS. 101 

A kernel of wheat is deficient in but one of the five 
food principles, namely fat, to make it an ideal food. 
For this reason wheat preparations may be used to advan- 
tage throughout the year. Ifc is a fact that wheat is more 
largely consumed than any other cereal, rice holding 
second place. 

Rice contains more starch and less fat than any of the 
cereals. It has a delicate flavor, but is not as popular in 
the United States, except in the southern part, as wheat, 
oats, or corn. 

Macaroni is made from wheat flour rich in proteid, and 
water. It is manufactured to some extent in this country, 
but the best brands come from Italy. Like the cereals, 
it is an inexpensive, nutritive food. 

All the cereals contain a large percentage of starch, in 
consequence of which they should be thoroughly cooked. 
The following points must be followed for the best results : 

1. Double boiler, the utensil for cooking. 

2. Correct proportions of water, cereal, and salt. 

3. Temperature of water, boiling point (212° F.). 

4. Time for cooking. 

5. Manner of serving. 

In cooking cereals the double boiler employed should 
correspond in size to the quantity to be prepared. The 
following recipesc all for the use of the smallest ones 
put upon the market. 

Oftentimes where cereals have not proved popular, it is 
due to the fact that they have been improperly cooked or 
have been served with poor milk, rather than with rich 
milk or thin cream. To avoid monotony, vary the kind 
of cereal, never allowing the same preparation to appear 
on consecutive mornings. 

Digestibility. 

Breakfast cereals, if properly cooked, are well digested 
and absorbed, holding close rank to animal foods. Of the 
proteid there is a loss of fifteen per cent ; of the fat, ten 
per cent ; of the carbohydrate, two per cent. 



102 



FOOD AND COOKERY. 



Table for cooking Cereals. 



Kind. 
Rolled Oats . . . 
Fould's Wheat Germ 
Wheatena . . 
Wheatlet . . 
Toasted Wheat 
Vitos .... 
Petti John . . 
Corn meal . . 
Hominy (fine) . 
Rice .... 
Rolled Rye Flakes 



Quantity. 

\ cup (1 oz.) 
3f tablespoons 
3j tablespoons 
3f tablespoons 
3j tablespoons 
3 tablespoons 

\ cup (scant) 
3£ tablespoons 
Z\ tablespoons 
2f- tablespoons 

Jcup 



Water. 
| cup 
I cup 
1 cup 
J cup 
I cup 
1 cup 
I cup 
1 cup 
1 cup 
J cup 
I cup 



Time. 

1 hr. 

45 min. to 1 hr. 
45 min. to 1 hr. 
45 min. to 1 hr. 
45 min. to 1 hr. 
45 min. to 1 hr. 
30 min. 
3 hrs. 



45 min 
30 min. 



to 1 hr. 



Rolled Oats Mush. 256 Calories. 

% cup rolled oats. 



% cup boiling water. 
% teaspoon salt. 



Add oats mixed with salt to boiling water gradually, 
while stirring constantly. Boil two minutes, then steam 
in double boiler one hour. Serve with one tablespoon 
sugar and one-fourth cup thin cream. 



Wheatena with Fruit. 



S% tablespoons Wheatena. 
1 cup boiling water. 
34 teaspoon salt. 



Fresh fruit (sliced peaches, 
strawberries, or raspberries, 
or baked apples). 



Follow directions for cooking Rolled Oats Mush, 
with sugar, cream, and fruit. 



Serve 



Wheatlet Mush with Fruit. 



Z% tablespoons Wheatlet. 
% cup boiling water. 



34 teaspoon salt. 
% cup dates, stoned and cut 
in quarters. 



Follow directions for cooking Rolled Oats Mush. 
dates, cook two minutes, and serve with cream. 



Add 



BREAKFAST CEREALS. 103 

Wheat Mush with Egg. 

To Wheatena or Wheatlet Mush add, just before serv- 
ing, white one egg beaten stiff. Serve with sugar and 
cream and fruit when desired. 

Hominy Mush. 

33^ tablespoons fine hominy. 1 cup boiling water. 

J£ teaspoon salt. 

Follow directions for cooking Rolled Oats Mush. 
Cook from one to one and one-half hours. Serve with 
sugar and cream, or butter and maple syrup. 

Corn Meal Mush. 

31^3 tablespoons granulated corn meal. 3i teaspoon salt. 

3/3 cup cold water or milk. % cup boiling water. 

Add water or milk, gradually, to corn meal mixed with 
salt. Pour into boiling water, placed on front of range, 
while stirring constantly. Boil two minutes, then steam 
in double boiler three hours. Serve with butter and 
maple syrup. 

Oat Jelly. 116 Calories. 

1,3 cup rolled oats. 3^ teaspoon salt. 

\% cups boiling water. 

Add oats mixed with salt to boiling water gradually. 
Boil two minutes, then steam in double boiler forty-five 
minutes to one hour. Force through a fine strainer, mould, 
chill, and serve with sugar and cream. 

Boiled Rice. 

2% tablespoons rice. 2% cups boiling water. 

1^ teaspoon salt. 

Pick over rice ; add slowly to boiling salted water, not 
checking boiling of water. Let boil twenty-five minutes, 
or until soft. Old rice absorbs more water than new 



104 FOOD AND COOKERY. 

rice, and takes longer for the cooking. Drain in coarse 
strainer, and pour over one cup hot water. Return to 
saucepan, cover, place on back of range, and let stand to 
dry off, when kernels are distinct. Serve with sugar and 
cream. 

Steamed Rice. 

2% tablespoons rice. % cup water. 

y A teaspoon salt. 

Put salt and water in top of double boiler, place on 
range, and add gradually well-washed rice, stirring with a 
fork. Boil three minutes, cover, place over under part 
double boiler, and steam forty-five minutes ; uncover, that 
steam may escape. Serve with sugar and cream. Rice 
when used as a dessert may be cooked with half milk and 
half water instead of all water. 

How to Wash Rice. Put rice in strainer, place 
strainer over bowl nearly full of cold water. Rub rice 
gently between hands, lift strainer from bowl and change 
water; repeat three or four times, when water will be 
quite clear. 

Boiled Macaroni. 115 Calories. 

Break macaroni in one-inch pieces ; there should be one- 
fourth cup. Cook in two cups boiling salted water, until 
soft. Turn into strainer, and pour over one pint cold 
water to prevent pieces from adhering. Return to sauce- 
pan, add two tablespoons cream, and re-heat. Season 
with one-eighth teaspoon salt. 

Macaroni with "White Sauce. 228 Calories. 

J^ cup macaroni. % tablespoon flour. 

% tablespoon butter. % cup milk. 

% teaspoon salt. 

Cook macaroni as for Boiled Macaroni. Melt butter, add 
flour, and pour on, gradually, while stirring constantly, 
the milk. Season with salt, and add macaroni. 



BKEAKFAST CEREALS. 105 



Baked Macaroni. 

Butter a baking-dish, fill with Macaroni with White 
Sauce. Cover with buttered cracker crumbs, and bake 
until crumbs are brown. 

For buttered cracker crumbs allow one tablespoon 
melted butter to one-fourth cup crumbs. 



Macaroni with Oysters. 

Cover bottom of buttered baking-dish with Boiled 
Macaroni. Cover macaroni with six oysters, dredge 
generously with flour, and sprinkle with salt and pepper. 
Dot over with one tablespoon butter, add remaining 
macaroni, and cover with buttered crumbs. Bake twelve 
to fifteen minutes in a hot oven. 



106 FOOD AND COOKERY. 



CHAPTER XVI. 
EGGS. 

AN egg consists of the shell, the membrane which lies 
next the shell, the white, and the yolk, the yolk 
being balanced in the white by means of two spiral 
springs. On the yolk of a fertile egg can be found a spot 
which is the germ. 

Composition of Hen's Egg. 



Whole egg as 


Refuse. Water. 


Fuel value 
Protein. Fat. Ash. per pound. 
Calories. 


purchased . . 


11.2% 65.5% 


11.9% 9.3% 0.9% 635 


Whole egg, edible 






portion . . . 


. . . 73.7 


13.4 10.5 1.0 720 


White .... 


. . . 86.2 


12.3 0.2 0.6 250 


Yolk 


. . . 49.5 


15.7 33.3 1.1 1,705 



Farmer's Bulletin No. 128, U. S. Department of Agriculture. 

Eggs furnish a valuable, concentrated proteid food and 
are a useful substitute for meat. They are deficient in 
but one of the five food principles — namety, carbohy- 
drates. From this fact, it may be plainly seen that they 
should be taken in combination with some starchy food, 
which furnishes the necessary bulk for the stomach. 

The proteid found in the white of egg is nearly pure 
albumen. The yolk is of much greater nutritive value 
than the white. Its chemical composition is so complex 
that as yet it is but incompletely understood. It contains 
lime, calcium, iron, and phosphorus in organic combina- 
tions, which renders it readily absorbed and utilized by 
the body. 

Eggs are expensive, even when obtained at twenty-five 
cents per dozen, but being so valuable a form of food, 



EGGS. 107 

they should be used as freely as possible. They enter 
into the composition of many dishes to which they are 
indispensable. 

Eggs for the sick should be as fresh as possible. If 
received from the market, packed in sawdust, they should 
be removed at once, as they quickly absorb odor from the 
wood, which gives to them an unpleasant flavor. If a 
patient should by chance be served an egg-nog made from 
a poor egg it might be difficult to persuade him to try 
another. 

There are but few people with whom eggs disagree. If 
they cannot be taken it is usually due to the presence of 
lecithin, a nitrogenous, fatty substance found in the yolk 
which readily decomposes and forms acids. Convales- 
cents, ansemics, and consumptives can take from six to 
eight eggs daily, for an extended period, with most satis- 
factory results, as they yield a large amount of nutriment 
for their bulk. For forced feeding they are most valuable, 
as they can be easily administered and combined with 
milk or broth. 

Eggs deteriorate quickly in value unless air is excluded, 
which prevents the evaporation of water through the shell. 
By the evaporation of water air rushes in, causing decom- 
position. Various gases are given off, — principally, 
sulphuretted hydrogen, which may cause gastric and in- 
testinal disorders. 

How preserved. 

1. By the exclusion of air by coating, covering, or 

immersing. 

2. By use of low temperature ; that is, cold storage. 

Ways of determining Freshness of Eggs. 

1. The shell of a freshly laid egg is slightly rough. 

2. Shake egg in hand while holding to ear, and there 

should be but little sound. 

3. Put in basin of water and they should sink. 



108 FOOD AND COOKERY. 

Dealers determine the freshness of eggs by holding 
them in front of an electric light or lighted candle in a 
dark room. If they look clear the eggs are fresh ; if a 
dark spot is in evidence the eggs are doubtful. The air 
space at the larger end of a freshly laid egg is quite small, 
but increases as the egg loses value. An egg deterio- 
rates after twenty-four hours. 

Advantages of use in Sick-Room Cookery. 

1. Nutritive value. 

2. Taste good (if fresh). 

3. Easily digested (if properly cooked). 

4. Free from bacteria. 

5. Contain practically no extractives. 

6. Deficient in uric acid derivatives. 

7. Hold lime, calcium, iron, and phosphorus in organic 

combination. 
Minerals in organic combination are more easily 
absorbed. 

8. Fat in form of emulsion. 

Effects of Cooking. 

The white of an egg being nearly pure albumen, serves 
as an excellent illustration for demonstrating the effect of 
heat on the principal constituent of proteid food. Illus- 
trate by experiments. 

1. Albumen is soluble in cold water. 

2. Albumen is coagulated by hot water (134 to 167° F.) 

or by heat. 

3. Albumen is coagulated by mineral acids. 

4. Albumen is dissolved by vegetable acids. 

Exception, Cream of Tartar. 

5. Albumen is coagulated by alcohol. 

Albumen when acted upon by heat coagulates at a tem- 
perature of from 134 to 167° F. ; herein lies the necessity 
of cooking eggs alone or in combination at a low tem- 
perature. 



EGGS. 109 

The importance of this truth is best illustrated by the 
proper preparation of so-called " boiled eggs." If the 
egg is kept at a low temperature throughout the cooking, 
the white is soft and jelly like. Whereas, if the tempera- 
ture is greatly increased, the white is tough and leathery. 
The yolk of the egg will cook at a relatively lower tem- 
perature than the white. In the former case the egg is 
readily digested ; in the latter case it is difficult of diges- 
tion. Eggs for the sick, if served boiled, should be either 
soft or hard cooked, never midway between. If "hard 
boiled," the yolk may be reduced readily to a powder, 
which is not difficult of digestion. 

Digestibility. 

Eggs are easily digested and well absorbed. Ninety- 
seven per cent of the proteid is absorbed and ninety-four 
per cent of the fat. A raw egg, on account of its bland- 
ness, does not stimulate the flow of gastric juice, conse- 
quently does not leave the stomach in so short a time as 
a " soft cooked " egg. 

Two " soft boiled " eggs leave the stomach in one and 
three-fourths hours. 

Two raw eggs leave the stomach in two and one- 
fourth hours. 

Two "hard boiled" eggs (as commonly taken) leave 
the stomach in three hours. A " hard boiled " egg cooked 
at a low temperature (175° F.) for forty-five minutes, and 
chopped very finely, will leave the stomach almost as 
quickly as a "soft boiled" egg. 

The digestibility of the white of an egg is increased 
by beating. By beating, the walls of the cells, which 
consist of albuminin, are ruptured, thus setting free 
the albumen, which is more quickly acted upon by the 
gastric juice. 



110 FOOD AND COOKERY. 



WAYS OF COOKING EGGS. 

"Soft Boiled" Egg I. 106 Calories. 

Break egg into a china cup. Place cup in saucepan 
of hot water (175° F.), and as soon as white begins to 
cook, stir from sides of cup, using a silver spoon. AVhen 
white is of jelly-like consistency, break yoke and mix with 
white. Add one teaspoon butter and a few grains salt. 
Serve in same cup. 

"Soft Boiled" Egg II. 

Put an egg into a saucepan of hot water, using a spoon, 
allowing water to cover egg, and keeping water at a uni- 
form temperature of 175° F. for six and one-half to eight 
minutes ; or put egg in a saucepan of cold water, allowing 
water to heat gradually until boiling point is reached, 
time required for cooking being about the same. Re- 
move egg from shell into a warm cup and add one 
teaspoon butter, and a few grains salt. 

"Hard Boiled" Egg. 

Cook same as " Soft Boiled" Egg II. allowing egg to 
remain in water forty-live minutes. Finely chop, and add 
one teaspoon butter and a few grains salt. 

Dropped Egg I. 

Butter inside of muffin ring and put in iron frying-pan 
of hot water to which one-half tablespoon salt has been 
added. Break egg into saucer, then slip into ring, allow- 
ing water to cover egg. Place on frying-pan a tin cover 
and set on back of range. Let stand until white of egg 
is of jelly-like consistency. Take up ring and egg, using 
a buttered griddle-cake turner, on to a circular piece of 
buttered toast. Eemove ring and garnish egg with four 
toast points and parsley. 



EGGS. Ill 

Dropped Egg II. 

Break egg into a large buttered mixing-spoon, im- 
merse in a saucepan of hot water, and keep under water 
until white is of jelly-like consistency. Serve same as 
Dropped Egg I. 

Dropped Eggs with White Sauce. 265 Calories. 

Heat a small omelet pan, place on asbestos mat, and 

set on back of range. Butter bottom and sides of pan, 

using one teaspoon butter, and turn in three-fourths cup 

scalded milk. Break egg into saucer, slip into pan, 

cover, cook on one side ; turn, cover, and cook on other 

side. Remove egg to hot plate and thicken milk with 

one-half tablespoon each butter and flour worked together 

until thoroughly blended. Season with salt, and strain 

sauce around egg. 

Shirred Egg. 

% cup soft bread crumbs. 1 egg. 

% tablespoon melted butter. Few grains salt. 

Mix bread crumbs and butter, stirring lightly with fork. 
Cover bottom of buttered egg-shirrer with crumbs, break 
egg, slip on to crumbs, sprinkle with salt, cover with 
crumbs, and bake in a moderate oven until white is 
set. 

Baked Egg. 220 Calories. 

% cup soft bread crumbs. 1 egg. 

1 tablespoon heavy cream. Few grains salt. 

Cover bottom of buttered egg-shirrer with crumbs. 
Break egg, slip on to crumbs, sprinkle with salt, pour 
over cream, cover with remaining crumbs, and bake same 
as Shirred Eggs. 



^too"- 



Scrambled Egg I. 137 Calories. 

1 egg. 1 tablespoon milk. 

y z tablespoon butter. Few grains salt. 

Break egg, beat slightly, and add milk and salt. Heat 
omelet pan, put in butter, and when melted add mixture. 



112 FOOD AND COOKERY. 

Cook until of creamy consistency, stirring and scraping 
from bottom and sides of pan. 

Scrambled Egg II. 

1 egg. % tablespoon butter. 

Few grains salt. 

Heat omelet pan, put in butter, and when melted, break 
egg into saucer, then slip into pan. Let stand until white 
is partially set, then break yoke, mix w T ith white, and stir 
to finish the cooking. Sprinkle with salt. 

Coddled Egg. 

1 egg. 1 teaspoon butter. 

Y z cup milk. Salt. 

Few grains peppej. 

Scald milk, and add egg slightly beaten. Cook over 
hot water, stirring constantly until of a soft, creamy con- 
sistency, then add seasonings. Serve with toast points. 

Souffled Egg. 

Break egg and separate yoke from white. To white add 
few grains salt and beat until stiff, using Dover Egg 
Beater. Turn into a buttered glass and place on trivet in 
pan of hot water. Allow water to heat gradually until 
boiling point is reached, when egg should be cooked. As 
white of egg rises in cup, make a depression in centre and 
drop in yoke. 

Egg in a Nest. 

Break egg and separate yoke from white. Beat white 
until stiff, using silver fork, then add a few grains salt. 
Pile on a circular piece of toasted bread, first dipped 
in boiling salted water ; make depression in centre, and 
drop in yoke. Bake in a moderate oven until delicately 
browned. Serve with Bechamel Sauce, p. 149, or Tomato 
Sauce, p. 149. 




SHIRRED EGGS 




*^>u 




EGG IN A NEST 



EGGS. 113 

Eggs a la Buckingham. 

Serve Scrambled Egg I. or II. on one slice Cream Toast 
or Thickened Milk Toast. 

Egg Timbale. 

1 teaspoon butter. Yolk 1 egg. 

1 teaspoon flour. White 1 egg. 

% cup scalded milk. % teaspoon salt. 

Few grains celery salt. 

Make sauce of butter, flour, and milk ; cool, add yolk 
of egg, and beat two minutes. Beat white of egg until 
stiff and dry, and cut and fold into first mixture ; turn 
into buttered mould, set in pan of hot water, and bake in 
slow oven until firm. 

Eggs a la Goldenrod. 

% cup scalded milk. 1 hard boiled egg. 

% tablespoon butter. 2 slices bread. 

% tablespoon flour. 6 toast points. 

3^ teaspoon salt. Parsley. 

Make sauce of first four ingredients. Finely chop 
white of egg and reheat in sauce. Remove crust from 
bread, cut each slice in two, lengthwise, and toast until 
delicately browned. Arrange on serving-dish, pour over 
sauce. Cover sauce with yolk of egg forced through a 
strainer, and garnish with toast points and parsley. 

Egg Souffle. 

i^ tablespoon butter. Yolk 1 egg. 

% tablespoon flour. White 1 egg. 

y z cup scalded thin cream. 34 teaspoon salt. 

Work butter and flour together until well blended, 

pour on gradually the scalded cream. Cook in double 

boiler three minutes, cool slightly, add yolk of egg and 

salt, and beat two minutes, then cut and fold in white of 

egg beaten until stiff and dry. Turn into a buttered 

dish, set in pan of hot water, and bake in a slow oven 

until firm. 

8 



114 FOOD AND COOKERY. 

Foamy Omelet I. 

Yolk 1 egg. White 1 egg. 

1 tablespoon water. % teaspoon salt. 

% teaspoon butter. 

Add water to yolk of egg and beat until thick and 
lemon colored, using cup and smallest-sized egg-beater; 
then add salt and fold in white of egg beaten until stiff 
and dry. Heat omelet pan ; butter bottom and sides of 
pan, turn in mixture, spread evenly with back of spoon, 
and cook slowly until delicately browned underneath. 
Place on centre grate in oven to finish cooking, which 
may be determined by pressure of finger ; if omelet sticks 
to finger like beaten white of egg it is underdone ; if it 
is firm to the touch it is ready to fold. Fold, turn on hot 
platter, and serve with or without white sauce. 

Small omelet pans may be purchased of correct size for 
the cooking of one egg. The success of an omelet of 
this kind depends upon the amount of air inclosed in the 
egg and the expansion of that air in cooking. 

Foamy Omelet II. 

Yolk 1 egg. White 1 egg. 

% tablespoon hot water or milk. % teaspoon salt. 
1 teaspoon butter. 

Beat yolk of egg until thick and lemon colored, add 
water and salt. Do not stir mixture, but pour on to 
white of the egg beaten until stiff and dry ; then cut and 
fold until white has taken up yolk and water. Cook 
same as Foamy Omelet I. 

Beef Omelet I. 

Yolk 1 egg. White 1 egg. 

% tablespoon boiling water. % teaspoon salt. 

3^ teaspoon Liebig's Beef Extract. 1 teaspoon butter. 

Dissolve beef extract in boiling water, and make same 
as Foamy Omelet II. 




h 
w 
w 
S 

o 

O 

o 

s 



W 



c/J 

h 



EGGS. 115 



Oyster Omelet. 

1 cup oysters. % tablespoon flour. 

2 tablespoons cold water. Scalded milk. 
% tablespoon butter. Salt. 

Few grains pepper. 

Make Foamy Omelet I. or II. Wash oysters by put- 
ting in strainer placed over bowl, pouring over water and 
picking over oysters carefully with the fingers. Reserve 
liquor, heat to boiling point, and strain through double 
thickness of cheese cloth. Melt butter, add flour, and 
pour on oyster liquor with enough milk to make one-half 
cup liquid. Parboil oysters until plump, drain, add 
oysters to sauce, and pour around omelet. 



Omelet with Peas. 

}/± cup canned peas. % teaspoon sugar. 

% tablespoon butter. % cup milk. 

1 teaspoon flour. Few grains salt. 

Make Foamy Omelet I. or II. Rinse peas and put in 
small saucepan with butter ; when thoroughly heated add 
flour and sugar, then add milk and salt. Be careful not 
to mash the peas by too much stirring. Serve around 
omelet. Asparagus tips or cauliflower may be used in 
place of peas. 

Bread Omelet. 

Yolk 1 egg. White 1 egg. 

2 tablespoons stale bread crumbs. Ji teaspoon salt. 

2 tablespoons milk. \% teaspoons butter. 

Add bread crumbs to milk and let stand until crumbs 
have taken up milk, then proceed same as in making 
Foamy Omelet II. adding bread to egg yolk. 



116 FOOD AND COOKERY. 

Beef Omelet II. 

Yolk 1 egg. White 1 egg. 

2 tablespoons stale bread crumbs. % teaspoon salt. 

2 tablespoons boiling water. 1 teaspoon butter. 

% teaspoon Liebig's Beef Extract, Few grains celery salt. 
or 2 tablespoons strong beef stock. 

Dissolve beef extract in boiling water, then proceed as 
in making Bread Omelet. Serve with or without Tomato 
Sauce. 

Cereal Omelet. 
Yolk 1 egg. White 1 egg. 

3 tablespoons warm mush of % teaspoon salt. 

Wheat, Rolled Oats, or Hominy. 1 teaspoon butter. 

Follow directions for making Foamy Omelet IT. Gar- 
nish with thin slices of cooked bacon. 

Jelly Omelet. 

Follow directions for making Foamy Omelet I., adding 
one tablespoon powdered sugar and using only a few 
grains salt. When ready to fold spread one-half the 
upper surface with two tablespoons jelly (currant, grape, 
or crabapple) beaten with a fork. Fold, sprinkle top 
with powdered sugar, and score with a hot poker. 

Orange Omelet. 

Yolk 1 egg. White 1 egg. 

1 tablespoon orange juice. 1 tablespoon powdered sugar. 

Few grains salt. 

Follow directions for making Foamy Omelet I. Serve 
garnished with sections of orange sprinkled with pow- 
dered sugar. 

French Omelet. 

1 large egg. Few grains salt. 

X tablespoon milk. % tablespoon butter. 

Beat egg with silver fork until yolk and white are 
blended, then add salt and milk. Heat omelet pan, add 



EGGS. 117 

butter, and as soon as butter is melted, turn in mixture. 
As soon as it begins to cook, prick and pick up with fork, 
until it is of a creamy consistency throughout. Place on 
hotter part of range to brown underneath. Fold, and turn 
on hot plate. Garnish with parsley. 



118 FOOD AND COOKERY. 



CHAPTER XVII. 
SOUPS, BROTHS, AND STEWS. 
COUPS are usually divided into two great classes : — 

1. Those made with stock. 

2. Those made without stock. 

Soups made with stock have for their basis beef, 
mutton, veal, poultry, fish or game, separately or in com- 
bination. They include bouillon, brown soup stock, 
consomme, lamb stock, and white soup stock. These 
should be made in large quantities and require much time 
and care in their preparation. Kecipes may be found for 
the same in any reliable cook book. 

Stock soups are valuable chiefly for their extractives. 
When taken as the first course of a dinner they stimulate 
gastric juice to such an extent that the solid foods which 
follow are much more readily digested than they other- 
wise would be. They are also useful to give variety to 
a liquid diet. 

Soups without stock usually have as their basis cooked 
vegetables, forced through a strainer, diluted with stock 
and milk or milk alone. Cream soups have a food value, 
largely due to the milk and butter which they contain, the 
vegetables being added for the purpose of giving flavor, 
with the exception of peas and beans, which increase nutri- 
tive value. 

Potato Soup I. 232 Calories. 

% cup milk. yi tablespoon flour. 

V 6 slice onion. J^ teaspoon salt. 

% cup hot mashed potato. Few grains pepper. 

% tablespoon butter. Few grains celery salt. 

Scald milk with onion, remove onion, and add milk 
slowly to potatoes. Melt butter, add flour and seasonings, 



SOUPS, BROTHS, AND STEWS. 119 

stir until well mixed, then pour on gradually hot mixture. 
Bring to boiling point, strain, and serve. Soup may be 
sprinkled with finely chopped parsley if desired. 

Potato Soup II. 

Follow directions for Potato Soup I. and add just before 
serving one teaspoon tomato catsup. 

Cream of Pea Soup. 

% cup canned peas. 34 tablespoon butter. 

^ cup cold water. ^4 tablespoon flour. 

34 teaspoon sugar. % teaspoon salt. 

% cup scalded milk. Few grains pepper. 

Drain peas from their liquor, rinse thoroughly, add 
sugar and cold water, and simmer ten minutes. Eub 
through a sieve, and thicken with butter and flour cooked 
together; add milk and seasonings. Strain into a hot 
cup, and serve with Cro&tons. 

Mock Bisque. 153 Calories. 

% cup milk. 34 CU P stewed and steamed tomatoes. 

% tablespoon flour. Few grains soda. 

Cold water. Few grains pepper. 

34 teaspoon sugar. % tablespoon butter. 

34 teaspoon salt. 

Scald milk and thicken with flour diluted with cold 
water until thin enough to pour. Cook over hot water 
ten minutes, stirring constantly at first. Heat tomatoes 
to boiling point, add soda and sugar, and then add grad- 
ually to thickened milk. Add butter in small pieces and 
salt ; then strain. If not served at once soup is liable to 
curdle. 

Asparagus Soup. 86 Calories. 

10 stalks of asparagus, or Yolk 1 egg. 

Y % cup asparagus tips. 1 tablespoon heavy cream. 

% cup chicken stock. % teaspoon salt. 

Few grains pepper. 

Drain asparagus tips from their liquor, cover with cold 
water, and bring to boiling point, then drain. Add aspar- 



120 FOOD AND COOKERY. 

agus to stock, and let simmer ten minutes; rub through a 
sieve, reheat, add egg yolk, cream, and seasoning. Strain 
before serving. 

Cream of Corn Soup. 

% cup canned corn. % tablespoon butter. 

% cup boiling water. % tablespoon flour. 

% cup milk. 54 teaspoon salt. 

J^ slice onion. Few grains pepper. 

Chop corn, add water, and simmer ten minutes ; rub 
through a sieve. Scald milk with onion, remove onion, 
and thicken milk with butter and flour cooked together. 
Add seasonings, and strain. 

Cream of Celery Soup. 276 Calories. 

1 stalk celery. % tablespoon flour. 

% cup milk. J£ cup cream. 

% tablespoon butter. Salt and pepper. 

Break celery in pieces and pound in a mortar. Add to 
milk, and cook in double boiler twenty minutes. Thicken 
with butter and flour cooked together, season, add cream, 
strain, and serve. 

Spinach Soup. 

1 tablespoon chopped cooked % tablespoon butter. 

spinach. % tablespoon flour. 

% cup white stock. Salt. 

% cup milk. Pepper. 

Add spinach to stock, heat to boiling point, and rub 
through a sieve. Thicken with butter and flour cooked 
together, add milk and seasonings, reheat, strain, and 
serve. The water in which a fowl or chicken is cooked 
makes white stock. 

Cauliflower Soup. 

J^ cup cooked cauliflower. % tablespoon butter. 

% cup white stock. % tablespoon flour. 

y z cup milk. Salt. 
Pepper. 

Make same as Spinach Soup. 



SOUPS, BROTHS, AND STEWS. 121 



Tomato Soup. 100 Calories. 

% cup tomatoes ^ teaspoon sugar. 

(canned or fresh). V6 slice onion. 

% cup water. J^ teaspoon salt. 



3 peppercorns. 
1 clove. 



Few grains soda. 
3^ tablespoon butter. 
% tablespoon flour. 



Mix first six ingredients and cook ten minutes. Rub 
through sieve, acid salt and soda, thicken with butter and 
flour cooked together, and strain. 

Oyster Stew. 219 Calories. 

% cup scalded milk. % teaspoon salt. 

% cup oysters. Few grains pepper. 

1 tablespoon water. ^ tablespoon butter. 

Put oysters in strainer placed over bowl, pour over 
water ; and carefully pick over oysters, removing all 
particles of shell. Pour liquor from bowl to saucepan, 
and heat to boiling point; strain through double cheese 
cloth, return to saucepan, add oysters, and cook until 
oysters are plump and edges curl. Remove oysters to 
warm bowl, add butter, salt, and pepper, oyster liquor 
strained a second time, and milk. Serve with small finger- 
shaped pieces of toast piled log-cabin fashion. 

Oyster Soup. 

% cup oysters. 1 / 6 slice onion. 

% cup milk. % tablespoon butter. 

Small stalk celery. % tablespoon flour. 

Bit of parsley. ^ teaspoon salt. 

Bit of bay leaf. Few grains pepper. 

Finely chop oysters, put in saucepan, and heat slowly 
to boiling point. Strain through double thickness cheese 
cloth, reserve liquor, and thicken with butter and flour 
cooked together. Scald milk with celery, parsley, bay 
leaf, and onion ; then strain. Add to first mixture, season, 
and strain. Serve with croutons. 



122 FOOD AND COOKERY. 

Clam Soup. 

1 doz. soft-shelled clams. % tablespoon flour. 

% cup scalded milk. % teaspoon salt. 

% tablespoon butter. Few grains pepper. 

Wash and scrub clams, changing the water several 
times. Put in saucepan with two tablespoons water and 
cook until shells open. Remove clams from shells, reserve 
soft portions and liquor drained from clams. Strain 
liquor through double thickness cheese cloth, reheat, and 
thicken with butter and flour cooked together. Add milk, 
soft part of clams, salt, and pepper. 

Triplex Soup. 

Use equal quantities of beef, lamb, or mutton and veal, 
allowing one pint water to each pound of meat. Cut 
meat in small pieces, add cold water, heat slowly to boil- 
ing point, skim, and let simmer four hours. Strain, cool, 
remove fat 3 and reheat for serving. Season with salt. 

Doctors frequently order this soup for patients. 

Mutton Broth. 

3 lbs. lamb, cut from 2 tablespoons boiled rice, 

forequarter. or barley. 

3 pints cold water. 1 teaspoon salt 

Wipe meat, remove from bones, discard skin and fat, 
and cut lean meat in small pieces. Put meat and bones in 
kettle, add water, heat gradually to boiling point, skim, 
and cook slowly until meat is tender. Add salt when 
half cooked. Strain, remove fat, reheat, and add cooked 
rice. It is -sometimes desirable to force rice through a 
puree strainer. It is more satisfactory to cook rice 
separately in boiling salted water before adding to broth. 
If cooked in broth it absorbs a large quantity of the 
liquid. When barley is used, soak over night or several 
hours before cooking. A few mint leaves or a sprig of 
parsley may be added to give additional flavor. 



SOUPS, BROTHS, AND STEWS. 123 



Chicken Broth. 

3^ lb. chicken. 2 tablespoons rice. 

3 pints cold water. \% teaspoons salt. 

Few grains pepper. 

Clean chicken ; remove skin and fat, disjoint, and wipe 
with a wet cloth. Put in kettle, add cold water, heat 
slowly to boiling point, skim, and cook until meat is tender. 
Add salt and pepper when half cooked. Strain, and 
remove fat. Reheat to boiling point, add rice, and cook 
until rice is soft. It is sometimes necessary to cook rice 
separately, and rub through a sieve before adding to 
broth. 

Chicken Broth with Cream. 

Prepare same as Chicken Broth, and reduce stock to 
one quart. Omit rice, and allow one tablespoon heavy 
cream to a cup of stock. A few grains celery salt may 
be added to give additional flavor. 



Chicken Broth with Egg. 70 Calories. 

Beat one egg slightly, and pour on gradually while 
stirring constantly one cup hot chicken stock. Cook one 
minute and strain. Care must be taken that egg does not 
be over-cooked, as broth would have a curdled appearance. 



Chicken Puree. 

y^ cup chopped cooked fowl. 2 tablespoons butter. 

1 cup scalded milk. Salt. 

Force meat through a puree strainer, then pound 
in a mortar. Add butter, and, gradually, scalded milk. 
Season to taste with salt. 



124 FOOD AND COOKERY. 



SOUP ACCOMPANIMENTS. 

Crisp Crackers. 

Split common crackers and spread with butter, using 
one-fourth teaspoon butter to each one-half cracker. 
Place in pan and bake in a moderate oven until delicately 
browned. 

Croutons. 

Cut one slice bread one-third inch thick, remove crusts, 
butter sparingly, cut in strips one-third inch wide, and 
strips in cubes. Put in pan and bake in a moderate 
oven until delicately browned. To be served with Cream 
Soups. 

Imperial Sticks. 

Cut stale bread in one-third inch slices, remove crusts, 
butter sparingly, and cut in one-third inch strips. Place 
in pan and bake in a moderate oven until delicately 
browned. 

Cut stale bread in slices, shape with circular cutters, 
making rings. Spread rings sparingly with butter and 
brown in oven. Slip three imperial sticks through each 
ring. 



FISH. 125 



CHAPTER XVIII. 
FISH. 

FISH, commonly speaking, is sea food. Fish is at its 
best when fresh, and in season. It should be eaten 
as soon as possible after being taken from the water. If 
fish is fresh the eyes and gills are bright, the tail firm, the 
flesh hard, and the scales do not come off easily. 
Fish may be classified: 

I. Scaly. 

1. White fish (fat secreted in liver). 

Examples : haddock, halibut, turbot, floun- 
der, etc. 

2. Oily fish (fat deposited throughout the body). 

Examples : bluefish, eels, mackerel, salmon, 
etc. 

II. Shell Fish. 

1. Mollusks. Examples: oysters, clams, etc. 

2. Crustaceans. Examples : crab, lobster, and 

shrimp. 

The proteid and fat of fish, as of meat, are their chief 
nutritive constituents. A large amount of the proteid of 
fish is in the form of gelatin. Fish is less rich in extrac- 
tives and less stimulating than meat, for which reason 
people tire of it more quickly. It offers variety rather 
than furnishes a constant diet. Fish is less nutritious 
than meat, with the exception of the oily fish, — salmon, 
eels, herrings, etc. 

The popular fallacy that fish is a brain food is un- 
founded. As a matter of fact many kinds of meat con- 
tain more phosphorus than any kind of fish. There is 
no special brain food. 



126 



FOOD AND COOKERY. 



Table showing Composition of Fish allowed for the 
Convalescent. 

Mineral 



Article. 


Refuse. 


Proteid. 


Fat. 


matter. 


Water. 


Cod, salt, boneless 




22.2 


.3 


23.1 




54.4 


Flounder . . . 


61.5 


5.6 


.3 


.5 




32.1 


Haddock . . . 


51. 


8.2 


.2 


.6 




40. 


Halibut .... 


17.7 


15.1 


4.4 


.9 




61.9 


Mackerel, Spanish 


34.6 


13.7 


6.2 


1. 




44.5 


Perch, white . . 


62.5 


7.2 


1.5 


.4 




28.4 


Salmon .... 


39.2 


12.4 


8.1 


.9 




39.4 


Shad 


50.1 


9.2 


4.8 


.7 




35.2 


Smelts .... 


41.9 


10. 


1. 


1. 




46.1 


Trout .... 


48.1 


9.8 


1.1 


.6 




40.4 


Turbot .... 


47.7 


6.8 


7.5 


.7 




37.3 


Whitefish . . . 


53.5 


10.3 


3. 


.7 


Carbo- 
h}'drates 


32.5 


Lobsters . . . 


61.7 


5.9 


.7 


.8 


.2 


30.7 


Clams, out of shell 




10.6 


1.1 


2.3 


5.2 


80.8 


Oysters, solid . . 




6.1 


1.4 


.9 


3.3 


88.3 



Prof. YY. O. Atwater. 



Under scaly fish, white fish is the only class usually 
considered in invalid cookery. Exception must be made 
to codfish, which on account of its coarse fibre is never 
allowed. During advanced convalescence, oily fish may 
be occasionally introduced into the dietary. 

Oysters, among mollusks, take first rank. The five food 
principles are represented in their composition, and in 
about the same proportion as in milk. 

Their carbohydrate is in the form of glycogen (animal 
starch). Milk has the advantage over oysters as a 
food, as it is much cheaper and may be taken in large 
quantities. Oysters are taken in such limited numbers 
they furnish a comparatively small amount of nutri- 
ment; they are, however, if eaten raw, very easily 
digested. They offer a pleasing variety to the diet on 
account of their delicious flavor. They may be cooked 



FISH. 127 

in a great variety of ways, which enables them to be used 
to advantage. 

Frequently oysters are of a greenish color, which is due 
not to parasites, as many suppose, but to the green color- 
ing matter in the plant on which the oysters have fed. 

Oysters are in season from September to May. During 
the remaining months, which is their breeding season, 
they are flabby and of inferior flavor. While many believe 
them to be injurious when out of season, this is not the 
case, if they are eaten soon after being taken from the 
oyster beds. 

Clams are similar in composition to oysters, but are not 
so generally used, nor so well liked. They contain a tough 
portion, which should be discarded in sick-room cookery. 

While analysis shows the nutritive value of lobsters to 
be considerable, they are coarse feeders, which renders 
the fibre dense and close, making them difficult of diges- 
tion. Lobsters, on account of their price, must be con- 
sidered as a delicacy, except in places where they are 
abundant, and even in such places lobsters of short length 
are frequently sold, which is contrary to law. The United 
States is endeavoring to protect the lobster industry by 
forbidding the sale of all lobsters under certain lengths, 
(which lengths differ in different states), ten inches being 
the shortest. 

As a rule, the use of lobsters in the sick-room should 
not be considered. To many they are poisonous, and to 
others with whom they agree they have a decidedly appe- 
tizing effect ; to the latter class they are allowed occa- 
sionally during convalescence. 

Salt codfish, on account of its low price and high 
nutritive value, is a most important form of food. When 
finely divided and served as creamed codfish, it may fur- 
nish the principal dish to a most satisfactory meal. 

Cooking of. 

The same principles which apply to the cooking of meat 
apply also to the cooking of fish, and the same methods 



128 FOOD A]STD COOKERY. 

for cooking should be employed. Fish, being less rich in 
extractives than meat, usually needs the accompaniment 
of some kind of a sauce. 

Digestibility. 

White fish, as a rule, are more easily digested than beef, 
lamb, or chicken. For this reason their use is often recom- 
mended for those of sedentary habits. They furnish a 
desirable substitute for the more stimulating meats during 
warm weather. 

Oily fish are digested with about the same ease and in 
about the same time as meats containing a relatively 
small quantity of fat. 

Salt fish is less easily digested than other fish, due to 
the fact that the fibre is hardened during the process of 
salting. 

While there is a tendency to carry personal idiosyn- 
crasies too far, there are undoubtedly many by whom fish 
cannot be taken. It acts as a poison, oftentimes produc- 
ing diseases of the skin. There are others with whom the 
fat of fish disagrees, causing acidity and eructation of the 
stomach. 

WAYS OF COOKING. 

Steamed Halibut. 

Clean a small piece of halibut by wiping with a cheese 
cloth wrung out of cold water. Put in strainer, and place 
over a kettle of boiling water, cover closely, and keep 
water at boiling point until fish is done. The fish is 
cooked when flesh leaves the bone. Remove to hot 
serving-dish, take off outside skin, and pour around 

Drawn Butter Sauce. Melt three-fourths tablespoon 
butter, add three-fourths tablespoon flour, and when well 
mixed pour on gradually, while stirring constantly, one- 
half cup boiling water. Season with salt, then add three- 
fourths tablespoon butter in small pieces, and one-half 
" hard boiled " esror cut in thin slices. 



FISH. 129 



Boiled Haddock. 

Clean and wipe a small piece of haddock, then tie in 
cheese cloth. Put on trivet placed in stewpan of boiling 
water to which has been added one tablespoon each salt 
and vinegar, having water cover fish. 

Salt adds to the flavor ; vinegar helps to keep the fish 
white. Cook until flesh separates from bone, the time 
required being about fifteen minutes. Place on hot serv- 
ing-dish, remove skin, garnish with parsley, and serve 
with 

Egg Sauce. Melt three-fourths tablespoon butter, add 
three-fourths tablespoon flour, and pour on gradually one- 
half cup scalded milk. Beat yolk one egg, dilute with one 
tablespoon hot mixture, add to remaining mixture, and 
season with salt. 

Broiled Fish. 

Smelts and other small fish are broiled whole, some- 
times being split ; while larger fish are cut in slices three- 
fourths inch in thickness for broiling. 

Wipe fish, sprinkle with salt, and put in buttered wire 
broiler, place over hot fire, turning every ten seconds 
during the first minute of the cooking (to coagulate the 
albuminous juices, thus preventing their escape), and 
afterwards occasionally. 

When fish is thoroughly heated, brush over, without 
unlocking broiler, with melted butter, first on one side 
then on the other. Cook until well browned on both 
sides, remove to hot serving-dish, sprinkle with salt, 
spread with soft butter, and garnish with parsley and 
lemon cut in fancy shapes. 

Small fish, when spilt for broiling, should be first broiled 
on flesh side, then turned and browned on skin side just 
long enough to make skin brown and crisp. To remove 
fish from broiler, loosen fish on one side, turn, and loosen 
on other side, using a three-tined fork. 

9 



130 FOOD AND COOKERY. 

Baked Fillets of Halibut. 

Eeraove skin and bones from one-half slice of halibut, 
leaving two fillets. Fasten in shape with small wooden 
skewers, sprinkle with salt, brush over with lemon juice, 
cover, and let stand twenty minutes. Put in pan, brush 
over with melted butter, cover with buttered paper, and 
bake twelve minutes in a hot oven. Remove to hot serv- 
ing-dish, garnish with yolk of " hard boiled " egg, forced 
through a strainer, and white of egg cut in rings, strips, or 
fancy shapes. Serve with Egg Sauce, to which is added 
a few drops lemon juice. 

Creamed Fish. 

^ cup cold cooked flaked fish. J£ cup milk. 

1 teaspoon butter. 3 drops onion juice. 

1 teaspoon flour. Sail. 

Make sauce of butter, flour, and milk ; season with 
onion juice and salt, add fish, and reheat. 

Creamed Fish may be served attractively in a potato 
border. 

Scalloped Fish. 

Put Creamed Fish in buttered individual baking-dish, 
cover with buttered crumbs, and bake until crumbs are 
brown. For buttered crumbs allow one-half cracker and 
one-half teaspoon melted butter. 

Halibut Timbale. 

Wipe small piece uncooked halibut, remove skin and 
bones, and force fish through a puree strainer ; there 
should be one-fourth cup. Add one-fourth teaspoon flour, 
one-third egg yolk, and two tablespoons heavy cream. 
Season with salt and paprika. Turn into individual 
moulds, set in pan of hot w r ater, cover with buttered 
paper, and bake, in a moderate oven, until firm. Turn 
on hot serving-dish and pour around one-third cup White 
Sauce (see p. 148) to which is added two tablespoons 
peas, canned or freshly cooked. 




z 

o 

w 

Q 
«! 

Q 

O 
PQ 

O 

£-1 

< 

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o 

Oh 

o 

c/j 

3 
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W 
3 



FISH. 131 



Fish Souffle. 



Force cooked fish through a puree strainer ; there 
should be one-fourth cup. Cook one-fourth cup stale 
bread crumbs with one-third cup milk five minutes. 
Add fish, one-half tablespoon butter, and salt and paprika. 
Beat white of one small egg until stiff, add to mixture, 
and turn into two buttered individual moulds. Cook 
same as Halibut Timbale. Serve with White Sauce (see 
p. 148). 

Creamed Codfish. 

% cup salt codfish. % tablespoon flour. 

% tablespoon butter. % cup scalded milk. 

Yolk 1 egg. 

Pick fish in pieces, cover with lukewarm water, and let 
stand until fish is soft. Drain from water, and add to 
sauce made of butter, flour, and milk. Just before serv- 
ing add yolk of egg slightly beaten. Care must be taken 
that egg does not become overcooked. Should this 
happen, sauce will have a curdled appearance. Pour over 
a slice of toast, or serve with baked potato. 

Raw Oysters. 

Serve six raw oysters on deep halves of the shells. 
Arrange on plate of crushed ice with one-fourth lemon in 
the centre of plate. Salt and pepper should accompany 
raw oysters. 

Raw Oysters "with Sherry. 

Put six raw oysters in glass, sprinkle with salt, and 
pour over one tablespoon sherry. An unsweetened wafer 
cracker should accompany this dish. 

Oysters baked in Shells. 

Wash and scrub six oysters in shell. Arrange in a 
small tin on a bed of rock salt. Put in hot oven, and 
bake until shells begin to open. Remove shallow halves 



132 FOOD AND COOKERY. 

of shells, leaving oysters in deep halves. Arrange on 
serving-dish, sprinkle with salt and pepper, and season 
with butter. 

The rock salt is used to balance the shells in such a 
position that the oyster liquor may not escape. 

Fancy Roast. 

% cup oysters. Few grains pepper. 

% tablespoon butter. 3 slices toast. 

Few grains salt. 

Wash and pick over oysters. Drain, put in small 
omelet pan and cook over hot fire until oysters are plump 
and edges begin to curl, shaking pan occasionally, or 
stirring oysters with a silver fork. Add butter, salt, and 
pepper, reheat, and pour over one slice toast ; cut remain- 
ing slices so as to leave two large toast points. Arrange 
toast points to meet over centre of oysters. Garnish with 
parsley. 

How to wash Oysters. Put oysters in strainer, place 
strainer over bowl and pour over cold water, allowing one 
tablespoon to each half cup of oysters. CarefuhV pick 
over oysters, taking each one separately in the fingers, 
and remove any particle of shell which adheres to tough 
muscle. 

Grilled Oysters. 

Wash and pick over one-half cup 0} T sters, put in small 
omelet pan, and as fast as liquor flows, remove with a 
spoon; so continue until oysters are plump and edges 
begin to curl. Sprinkle oysters with salt and pepper, 
add one-half tablespoon butter, and pour over piece of 
toast or zephyrettes. 

Oyster Fricassee. 

Wash and pick over one-half cup oysters, reserve 
liquor, heat gradually to boiling point, and strain through 
double thickness of cheese cloth. Add oysters to liquor 







FANCY ROAST, 
GARNISHED WITH TOAST POINTS AND PARSLEY 




BROILED OYSTERS 



FISH. 133 

and cook until plump, then remove with a spoon. Add 
enough cream to oyster liquor to make one-third cup. 
Melt one-half tablespoon butter, add one-half tablespoon 
flour, and pour on gradually the liquor. Add oysters, 
season with salt and pepper, add yolk one-half egg 
slightly beaten, pour over toast, and sprinkle with one- 
fourth teaspoon finely chopped parsley. 

Creamed Oysters. 

% cup oysters. % cup scalded milk. 

% tablespoon butter. Few grains salt. 

1 tablespoon flour. " " pepper. 

Few grains celery salt. 

Wash, and pick over oysters, then cook until plump 
and edges curl. Drain, and add to sauce made of remain- 
ing ingredients. Sauce may be made of half oyster 
liquor and half milk or cream, if preferred. Serve on 
slices of toast or in Croustades of Bread (see p. 99). 

Broiled Oysters. 

4 large selected oysters. \% tablespoons melted butter. 

J£ cup cracker crumbs. Salt. 

Pepper. 

Wash and pick over oysters, then drain and dry be- 
tween towels. Put cup containing butter in saucepan of 
hot water. Take up each oyster separately by means of 
tough muscle, using a silver fork, dip in melted butter, 
then in seasoned cracker crumbs. Place on a buttered fine 
wire broiler and broil over a clear fire, turning often until 
slightly browned and the juices begin to flow. Arrange 
on serving-dish and garnish with parsley and a piece of 
lemon. 

Celeried Oysters. 

Arrange Broiled Oysters on small pieces of Dipped 
Toast (see p. 99) and sprinkle with finely chopped celery. 



134 



FOOD AXD COOKERY. 



CHAPTER XIX. 



MEAT. 



TV /f EAT, commonly speaking, is flesh food. Examples : 
*■*** beef, mutton, veal, pork, poultry, game, etc.. etc. 



Table showing Composition of Meats used 
for the Sick. 



Articles. 
Beef. 

Fore-quarter 
Hind-quarter 
Round . 
Rump . . 
Loin . . 
Chuck ribs 

Mutton. 

Hind-quarter 
Fore-quarter 
Leg . . . 
Loin . . . 

Pork. 

Ham, smoked 
Salt pork . 
Bacon 

Poultry. 
Chicken 
Fowl 
Turkey . 

Sweetbread 



Refuse. Proteid. 



19.8 

16.3 
8.5 
18.5 
12.6 
13.3 



16.7 
21.1 
17.4 

14.2 



12.7 
8.1 

8.1 

34.8 

30. 

22.7 



14.1 
15.3 
18.7 

14.4 
15.9 
15. 



13.5 
11.9 
15.1 
12.8 



14.1 
6.5 
9.6 

14.8 
13.4 
15.7 

15.4 



Fai. 

16.1 

15.6 

8.8 

19. 
17.3 

20.8 

23.5 
25.7 

14.5 
31.9 



33.2 
66.8 
60.2 

1.1 

10.2 
1S.4 



Mineral 
matter. 



1. 



.9 

.8 



4.1 

2.7 
4.3 



Water. 

52. 
63. 
47.3 

50.1 

15.6 

40.6 
52.2 
40.5 

35.9 
15.9 

17.8 

48.5 

45.6 
42.4 



12.1 1.6 70.9 

Prof. W. O. Atwatee. 



MEAT. 135 



Structure of Meat. 



Meat is made up of bundles of fibres (tube-shaped cells) 
containing water which holds in solution proteids, extrac- 
tives, and salt to such an extent that the whole is jelly-like 
in consistency. The walls of the cells consist of an 
albuminoid substance called elastin. The bundles of 
fibres are held together by connective tissue, a gelatinous 
substance called collogen. 

Between the fibres is a fluid which holds soluble albu- 
men. 

The proteid of meat consists of different nitrogenous 
substances which take different names : Myosin, the basis 
of muscle ; fibrin, found in the muscle and the blood ; and 
albumen, found in the blood and juices. Fibrin causes 
blood to clot. Gelatin is obtained from connective tissue, 
tendon, cartilage, and bone by boiling with water. Collo- 
gen is the name given to gelatin in its raw state. Gelatin, 
although highly nitrogenous, cannot fill the place of al- 
bumen, but spares it to such an extent that it is ranked 
in food classification among the proteids. It is capable 
of building tissues to a small extent, when taken in large 
quantities. 

All meats contain extractives. They have a stimulating 
effect upon the system, and while they have but little food 
value, are of great importance, as to them is due the char- 
acteristic flavor of all meats. Pawlow writes : " They are 
the most powerful exciters of gastric secretion." The 
flesh of mature animals is richer in extractives than the 
flesh of young animals. 

The fat of meat is intermingled with the lean portion 
or occurs in masses under the skin or about the internal 
organs. The nutritive value of meat depends largely 
upon the quantity of fat it contains. The larger the pro- 
portion of fat, the smaller the proportion of water, the 
fat supplementing the water. 

Phosphoric acid and potash are the chief mineral sub- 
stances found in meat. They are very valuable as build- 



136 



FOOD AND COOKERY. 



ing material, and where there is an insufficient supply the 
muscles are poorly developed. 

The proteid of meat is the most expensive form in 
which proteid can be obtained, unless it be from the 
cheapest cuts. Cheap cuts, if properly cooked, are as 




A SIDE OF BEEF. 

easily digested and well absorbed as the more expensive 
ones, and their use should be encouraged. The art of 
good cookery is here well emphasized. 



Beef. 

Beef ranks first among meats as regards nutritive value 
and consumption. This may be due in part to the fact 
that people tire less quickly of it than of other meats. 
The opinion is held that the red meats hold the more ex- 
tractives, consequently are more stimulating than the 
white meats ; this, however, is repudiated by Van Xoor- 
den, w r ho claims there is little difference between red and 
white meats extractives. 



MEAT. 



137 



A Side of Beef. 



HIND-QUARTER. 



Divisions. 



*■ Flank .... J Thick - 

2. (. Boneless. 

3 Aitch Bone. 



4. 

5. 

6. 

7. 

8. 

9. 
10. 
11. 
12. 
13. 
14. 



15. 

16. 
17. 
18. 
19. 
20. 
21. 
22. 
23. 
24. 
25. 



(Top. 
Round •< Lower Part. 

( Vein. 

( Back. 
Rump ■) Middle. 

( Face. 

(Tip. 
Loin < Middle. 

( First cut. 
The Tenderloin . Sometimes sold as a fillet. 
Hind-Shin 

FORE-QUARTER. 

Five Prime Ribs. 
Five Chuck Ribs. 
Neck. 
Sticking-Piece. 



Rattle Rand 



Brisket 



Fore-Shin. 



f Thick End. 
1 Second Cut. 
( Thin End. 
{ Navel End. 
3. Butt End or 
( Fancy Brisket. 



How to determine Good Beef. 

The quality of beef depends upon the breed, environ- 
ment, age, and care in feeding of the animal, and also the 
manner of transportation and the time of hanging of the 
meat. The best beef is obtained from a steer of four or 
five years of age. The creature should hang after killing 
from two to three weeks. During this time lactic acid is 
formed, which acts upon the connective tissue, and the 



138 FOOD AND COOKERY. 

meat becomes tender and develops new flavors. First 
quality beef is firm and of fine-grained texture, bright red 
in color, and well mottled and coated with fat. The fat 
is firm and of a yellowish color. 

Veal is obtained from the calf, and should never be 
used in the sick-room except for the making of broths. 
It comes from an immature animal, therefore contains but 
little nutritive value, and is difficult of digestion, in this 
latter respect being an exception to the general rule. 

A sweetbread, the thymus gland of the calf, consists of 
two parts connected by tubing and membrane. The 
round compact part is called the heart sweetbread ; the 
other portion, the throat sweetbread. They should never be 
bought disconnected, as the heart sweetbread is the more 
desirable. A sweetbread is made up of proteid and fat 
with but little connective tissue. Its proteid contains 
nuclein, which in digestion gives rise to uric acid deriva- 
tives ; therefore its use should be restricted in the dietary 
of a patient who already has an excess of uric acid in the 
system. 

Sweetbreads are the most easily digested of all meats, 
with but one exception, namely, calf's brains, which are 
very poorly absorbed. Sweetbreads are in season dur- 
ing the late spring and early summer. While they are 
obtainable throughout the year, the} 7 are very expensive in 
city markets when out of season. 

Mutton and Lamb. 

Mutton is commonly ranked next to beef in nutritive 
value and consumption. According to some authorities 
it holds an equal place, and English writers on the sub- 
ject often give it the preference. All agree that the fat 
of mutton is more difficult of digestion than the fat of 
beef. Lamb is young mutton. When coming from a 
creature killed at the age of from six weeks to three 
months, it is called spring lamb. Spring lamb appears in 
the market as early as February or March, and commands 
a very high price. 



MEAT. 139 

How to determine Good Mutton and Lamb. 

First-quality mutton comes from a sheep about three 
years old, and like beef should be allowed to hang to 
ripen and develop flavor. Good mutton is fine grained, 
bright pink in color, and the fat is hard, white, and flaky. 
If the skin comes off easily, mutton is sure to be good. 
Lamb should not be allowed to hang, but should be sold 
soon after killing. A leg of lamb may be distinguished 
from a leg of mutton, as the bone at the joint is serrated, 
rather than smooth and rounded. Lamp chops may be 
readily distinguished from mutton chops by the red color 
of the bone. As the creature grows old the blood re- 
cedes from the bone, therefore in mutton the bone is 
white. A lamb one year old is called a yearling, and fur- 
nishes lamb, while an older animal furnishes mutton. 

Pork. 

Pork as ordinarily considered is the most difficult of 
digestion of all meats, and in health should seldom be 
used, while in the sick-room it should never be permitted. 
Many cases of ptomaine poisoning have been reported 
from its use. Exception must be made, however, to ham, 
salt pork, and bacon. A thin slice of broiled ham, baked 
bacon, or broiled salt pork are well borne by people in the 
early stages of convalescence, the salty taste acting as a 
stimulant to restore lost appetite. The manner of cutting 
and cooking is of the utmost importance. 

Poultry and Game. 

Poultry includes the domestic birds, while game includes 
the birds and animals which are hunted for food. 

Chicken, fowl, turkey, squab, and quail are allowed in 
the dietary of the sick. 

A chicken is recognized by its soft feet, smooth skin, 
soft cartilage at the end of the breastbone, and frequently, 
by the abundance of pin-feathers. 



140 FOOD AND COOKERY. 

In fowl the feet are hard and dry, the cartilage at the 
end of the breastbone is firm, and pin-feathers have given 
place to long hairs. 

Chicken is more easily digested than fowl, but has not 
so great nutritive value. The breast of chicken has very 
short fibres, a small amount of connective tissue, and is 
practically free from fat. It is one of the most easily 
digested cuts of meat. Squabs and quails are likewise 
easily digested, and may be introduced into the dietary of 
a convalescent quite as early as chicken. 

Effects of Cooking. 

Stewing, broiling, roasting, and baking are the methods 
employed in the cooking of meats for the sick. 

The method depends on the cut as well as the result to 
be obtained. 

In the cooking there is a loss of water, mineral matter, 
fat, and some extractives, the greatest loss being in water; 
consequently cooked meat represents more nutritive value, 
weight for weight, than raw meat. 

Losses in Cooking. 

Boiling. Baking. Broiling. 

4 lbs. of beef lose in weight 1 lb. 1 lb. 3 oz. 1 lb. 5 oz. 
4 lbs. mutton lose in weight 14 oz. 1 lb. 4 oz. 1 lb. 6 oz. 

Johnston. 

Comparative Composition of Beef before and after 
Cooking. 

^er. ^SET Fat ' *T SaltS ' 

Raw 70.88% 22.51% 4.52% .86',; 1.23% 

Same after boiling . 56.82% 31.13% 7.50% .40 1.15% 

Same after broiling 55.39% 31.23% 8.21% .72% 1.45% 

KONIG. 

Cold water draws out the soluble albumen, the extrac- 
tives, and some of the salts of meat. By gradually rais- 
ing the temperature and keeping it at 185° F. for several 
hours, gelatin is obtained from connective tissue and 




BEEF CUT IN STRIPS FOR SCRAPING. TO BE USED 
FOR BEEF BALLS AND SANDWICHES 



MEAT. 141 

bone. In soup making this is the object to be accom- 
plished. When meat is to be served with the broth, as 
in the case of a stew, it should be put on in cold water, 
brought quickly to the boiling point (212° F.), then al- 
lowed to simmer (185° F.) until the meat is tender. The 
cheaper cuts should always be used for soups and stews. 

In broiling, baking, or roastiug the object is to avoid, 
as far as possible, the loss of nutritive value from the 
meat. This is accomplished by subjecting the meat to a 
high temperature, thus searing the surface as quickly as 
possible, which causes the albumen to coagulate. 

Digestibility. 

Meat is easily digested and well absorbed. 

Experiments have shown that raw meat is more readily 
digested than cooked meat, but lacking in taste and flavor, 
would soon become unbearable if introduced into the 
daily dietary. 

The digestibility of meat depends upon the length and 
thickness of the individual fibres, the quantity of fat 
between the fibres, and the hardness and denseness of 
connecting tissues. Jessen has found that beef and 
mutton are digested in the same time. It cannot be 
denied, however, that the fat of mutton is more difficult 
of digestion than the fat of beef, owing to the larger 
quantity of stearic acid present. 

The meat of young animals (veal excepted) is more 
easily digested but less nutritious than the meat of older 
animals — as the walls of the muscle tubes are more deli- 
cate and there is less connective tissues. 

WAYS OF COOKING, 

Beef Balls. 

Wipe a small piece steak cut from top of round, and 
cut in one-fourth inch strips. Lay strips on board and 
scrape separately, using a silver spoon, with grain of 
meat first on one side and then on other, to remove soft 



142 FOOD AND COOKERY. 

part of meat, leaving the connective tissue. Form into 
small balls, handling as lightly as possible. Heat a steel 
omelet pan, sprinkle with salt, shake constantly while 
adding balls, and continue shaking until the surface of 
balls is seared. Arrange on buttered toast and garnish 
with parsley. 

Broiled Beefsteak. 

Wipe a small piece steak cut one inch thick. Heat a 
wire broiler, put in steak, and place over a clear fire, 
turning every ten seconds for the first minute that surface 
may be well seared, thus preventing escape of juices. 
After the first minute turn occasionally until well cooked 
on both sides. Cook five minutes if liked rare. Eemove 
to hot serving-dish, spread with soft butter, and sprinkle 
with salt. The most tender steaks are tenderloin, rump, 
and sirloin. A tenderloin steak lacks juice and flavor ; 
for this reason it is often served with Beef Extract I. 
(see p. 86) poured over it. A thick slice of sirloin steak 
with tenderloin attached is known in our markets as a 
Porterhouse Steak. A round steak is composed of solid 
lean meat, rich in juices, and if of right age and taken 
from second or third cut from top of round, is compara- 
tively tender, and cheaper than either rump or sirloin. 

Pan Broiled Beef Cakes. 

Wipe and finely chop two ounces steak from upper part 
of round, season with salt, and shape in a flat, circular 
cake, using as little pressure as possible. Heat small 
omelet pan, rub over with fat, put in meat, and turn as 
soon as under surface is seared, then turn and sear other 
side. Cook five minutes, turning occasionally, using a 
griddle cake turner that surface may not be pierced. 
Brush over with soft butter and sprinkle with salt. 

Broiled Lamb Chops. 

Wipe chops, remove superfluous fat, and place in 
broiler rubbed over with some of the fat. Follow direc- 




BEEF BALLS 



-* V 




•nj?** 



BEEF BALLS 



MEAT. 143 

tions for Broiled Beefsteak (see p. 142). When loin 
chops are used, remove flank and reserve for soup mak- 
ing. The loin chop contains meat on either side of 
bone and corresponds to the Porterhouse steak in the 
beef creature. 

Pan Broiled French Chop. 

Select rib chops, and scrape the bone clean nearly to 
the lean meat, thus making French chops. Put in a 
hissing-hot frying-pan rubbed over with fat. Sear on 
one side, turn and sear other side. Cook six minutes if 
liked rare, eight minutes if liked well done. Turn often 
while cooking, using knife and fork, that the surface may 
not be pierced, as would be liable if fork alone were used. 
Let stand around edge of frying-pan to brown outside 
fat. When half cooked, sprinkle with salt. Drain on 
brown paper, remove to serving-dish, spread with soft 
butter, sprinkle with salt, and stack around a mound of 
mashed potato, potato balls, or green peas. Trim each 
chop bone with a paper frill. 

Broiled Sweetbread. 

Put sweetbread in bowl, cover with cold water, and let 
stand one hour; drain, remove fat, pipes, and membrane. 
Cook in boiling salted acidulated water twenty minutes, 
allowing one-half tablespoon each salt and vinegar to a 
pair of sweetbreads, then drain again and plunge into cold 
water. 

Sweetbreads cooked in this way are called parboiled 
sweetbreads. This is the first step taken, no matter in 
what way sweetbreads are to be prepared. 

Remove sweetbread from cold water, dry on a towel, 
split one-half sweetbread lengthwise, sprinkle with salt 
and pepper, place on a greased fine wire broiler, and 
broil over a clear fire. As soon as sweetbread is heated, 
brush sparingly with melted butter, first on one side, then 
on other. For serving, spread with soft butter, sprinkle 
with salt, and garnish with parsley. 



144 FOOD AND COOKERY. 

Creamed Sweetbread. 

Parboil sweetbread and cut in one-half inch cubes. 
To one-third cup cubes add one-fourth cup White Sauce 
made as follows : 

Melt one-half tablespoon butter, add three-fourths 
tablespoon flour, and pour on gradually, while stirring 
constantly, one-fourth cup milk. Season with salt and 
few grains pepper. Serve in Croustades of Bread (see 
p. 99). 

Glazed Sweetbread. 

Parboil one-half sweetbread, preferably the heart 
sweetbread. Place in individual baking-dish, and sprinkle 
with salt. Dissolve one teaspoon beef extract in one and 
one-half tablespoons boiling water. Pour one-third mix- 
ture over sweetbread, put in hot oven and bake until well 
glazed, basting three times with remaining mixture. 
Serve with a border of peas. 

Jellied Sweetbread. 

Parboil one-half sweetbread and cut in small dice. 
Have at one hand one-third cup consomme that will jell 
when cold. Cover bottom of an individual mould with 
consomme, set mould in pan of ice water, and when con- 
somme is firm, decorate with cold cooked potato, carrot, 
and truffle cut in fancy shapes. Cover with consomme, 
and when firm put in layer of sweetbread and enough 
consomme to hold cubes together. Decorate sides of 
mould with cooked vegetables and add more sweetbread 
and consomme. Chill, remove from mould, and place on 
lettuce leaf. 

Chicken stock may be used in place of consomme by 
adding gelatin to stiffen. 

Broiled Ham I. 

Remove outside layer of fat from small piece of ham. 
cut one-third inch thick, and soak one-half hour in luke- 
warm water ; drain, wipe, and broil three minutes. 




PAN-BROILED FRENCH CHOPS WITH POTATO BALLS 




JELLIED SWEETBREAD 



MEAT. 145 



Broiled Ham II. 

Prepare ham as for Broiled Ham L, put in hissing-hot 
omelet pan, cook one minute on one side, turn and cook 
one minute on other side. Drain on brown paper and 
b3rve at once. 

Bacon. 

Cut bacon in as thin slices as possible and remove 
rind. Place slices closely together in a fine wire broiler, 
place broiler over dripping-pan, and bake in a hot oven 
until bacon is crisp and brown, turning once. Drain on 
brown paper. 

Curled Bacon. 

Cut bacon in as thin slices as possible and remove rind. 
Put slices on board, pass a broad-bladed knife over each 
slice two or three times, using some pressure, thus mak- 
ing slices still thinner. Put in hot omelet pan one slice 
at a time, when slices will curl. Cook until brown, then 
drain. 

Broiled Chicken. 

Order chicken split for broiling. Singe, wipe, sprinkle 
with salt, and place on a well-greased broiler. Broil 
twenty minutes over a clear fire, watching carefully and 
turning broiler so that all parts may be browned equally. 
The flesh side needs the longer exposure to the fire. The 
skin side cooks quickly and then is liable to burn. Re- 
move to hot platter, spread with soft butter, and sprinkle 
with salt. 

So much time and attention is required for broiling 
a chicken that the work is often simplified by placing 
chicken in dripping-pan, skin side down, sprinkling with 
salt, dotting over with butter, and cooking fifteen minutes 
in a hot oven, then removing to broiler to finish the 
cooking. 

10 



146 FOOD AND COOKERY. 

Maryland Chicken. 

Dress, clean, and disjoint one-half broiler. Sprinkle 
with salt, dip in flour, egg (slightly beaten and diluted 
with two tablespoons cold water), and soft stale bread 
crumbs. Place in a well-greased dripping-pan and bake 
twenty minutes in a hot oven, basting after first five 
minutes of cooking with two tablespoons melted butter. 
Arrange on serving-dish and pour around one-half cup 
White Sauce made as follows : 

Melt one-half tablespoon butter, add one tablespoon 
flour, and pour on gradually, while stirring constantly, 
one-half cup thin cream. Season with salt. 

Roast Chicken. 

Dress, clean, and truss a small chicken. Place on back 
on rack in dripping-pan. Pub entire surface with salt, 
and spread breast and legs with one and one-half table- 
spoons butter rubbed until creamy and mixed with one 
and one-half tablespoons flour. Dredge bottom of pan 
with flour. Place in hot oven, and when flour is well 
browned, reduce heat, then baste chicken. Continue bast- 
ing every ten minutes until chicken is cooked. For 
basting use two tablespoons butter melted in one-half 
cup boiling water, and after this is gone use fat in pan. 
During cooking, chicken must be turned frequently, that 
it may brown evenly. Made gravies are rich, difficult of 
digestion, and not adapted for invalid cookery ; therefore 
the recipe for the making of gravy is omitted. 

Creamed Chicken. 

Cut cold broiled fowl in one-third inch cubes ; there 
should be one-third cup. Add to White Sauce made as 
follows : 

Melt one-half tablespoon butter, add three-fourths 
tablespoon flour, and pour on gradually, while stirring 
constantly, one-fourth cup milk. Season with salt, pepper, 
and celery salt. 




CREAMED CHICKEN IN POTATO BORDER 






*$ 



PASTRY BAG AND TUBES 



MEAT. 147 

Chicken Timbale. 

Remove piece of breast meat from an uncooked chicken, 
chop finely, then force through a fine strainer, using a 
wooden potato masher; there should be two tablespoons. 
Pound in mortar, add gradually one-half egg white, and 
work until smooth. Then add gradually one-fourth cup 
heavy cream. Season with salt and pepper. Turn into 
a slightly buttered individual tin mould, set mould in pan 
of hot water, cover with buttered paper, and bake in a 
moderate oven twelve minutes, or until firm. Remove 
from mould and pour around White Sauce. 

Chicken and Rice Cutlets. 

Follow recipe for Steamed Rice (see p. 104), using 
chicken stock in place of water. Half fill slightly but- 
tered cutlet moulds with rice, then fill with chicken force- 
meat, using recipe for Chicken Timbale. Set in pan of 
hot water, cover with buttered paper, and bake in a mod- 
erate oven until chicken is firm. Remove from moulds 
and pour around White Sauce. 

Chicken Souffle. 

Melt one teaspoon butter, add one teaspoon flour, and 
pour on, gradually, while stirring constantly, one-fourth 
cup milk ; then add one tablespoon soft bread crumbs 
and one-eighth teaspoon salt and cook one minute. Re- 
move from fire and add one-fourth cup cold cooked 
chicken finely chopped, and cut and fold in one egg 
white beaten until stiff. Turn into slightly buttered tin 
mould, set in pan of hot water, cover with buttered paper, 
and bake in a moderate oven until firm. Remove from 
mould and pour around White Sauce. 

Broiled Quail on Toast. 

Singe, wipe, and with a sharp pointed knife, beginning 
at back of neck, make a cut through backbone the entire 



148 FOOD AND COOKERY. 

length of bird. Lay open bird and remove contents. 
Cut out ribs either side of backbone, remove breast- 
bone, and cross legs. Place on a greased broiler and 
broil eight to ten minutes over a clear fire. Arrange on 
buttered toast, spread with butter, sprinkle with salt, and 
garnish with toast points, cubes of jelly, parsley, and 
lemon. 

Boned Squab in Paper Case. 

Butter sparingly, using a butter brush, one-half sheet 
foolscap paper. Place a boned bird on lower half of 
sheet and fold upper part over bird, bringing edges 
together. Begin at edges and fold over lower side and 
ends of paper three times. Place in a wire broiler and 
broil ten minutes over a slow fire, turning often, being 
careful that paper does not catch on fire. Remove bird 
from case on to a slice of buttered toast, season with salt 
and pepper, spread with soft butter, and garnish with 
toast points, cubes of jelly, lemon, and parsley. 

A breast of chicken, tenderloin of steak, or lamb chop 
may be broiled in a paper case. 

How to bone a Bird. 

In buying birds for boning, select those which have 
been fresh killed, dry picked, and not drawn. Singe, re- 
move pin-feathers, head, and feet, and cut off wings close 
to body. Lay bird on a board, breast down. 

Begin at neck and with sharp knife cut through the skin 
the entire length of body. Scrape the flesh from back- 
bone until end of one shoulder-blade is found ; scrape 
flesh from shoulder-blade and continue around wing-joint, 
cutting through tendinous portions which are encountered ; 
then bone other side. Scrape skin from backbone the 
entire length of body, working across the ribs. Free 
wishbone and collar-bones, at same time removing crop 
and windpipe ; continue down breastbone, particular care 
being taken not to break the skin, as it lies very near bone, 




BONED BIRD IN PAPER CASE, READY 
FOR BROILING 




QUAIL SPLIT AND READY FOR BROILING 



MEAT. 149 

or to cut the delicate membranes which enclose entrails. 
Scrape flesh from second joints and drumsticks, laying it 
back and drawing off as a glove may be drawn from the 
hand. Withdraw carcass and put flesh back in its origi- 
nal shape. 

MEAT AND FISH SAUCES. 

"White Sauce I. (For Vegetables.) 

% tablespoon butter. i^ cup milk. 

% tablespoon flour. Few grains salt. 

Melt butter, add flour, and when well mixed pour on 
gradually, while stirring constantly, milk. Bring to 
boiling-point, then season. 

White Sauce II. (For Meat and Fish.) 

3^ tablespoon butter. 3^3 CU P milk. 

1 tablespoon flour. Salt. 

Make same as White Sauce I. 

Egg Sauce I. 

To White Sauce I. add one-half " hard boiled" egg 
thinly sliced or chopped. 

Egg Sauce II. 

To White Sauce I. add yolk one egg slightly beaten 
and a few drops lemon juice. 

Drawn Butter Sauce. 

Melt three-fourths tablespoon butter, add three-fourths 
tablespoon flour, and when well mixed pour on gradually, 
while stirring constantly, one-half cup boiling water. 
Season with salt, then acid three-fourths tablespoon butter 
in small pieces, and one-half "hard boiled" egg cut in 
thin slices. 



150 FOOD AND COOKERY. 



Tomato Sauce. 

% tablespoon butter. % cup stewed and strained 

% tablespoon flour. tomatoes. 

Few grains salt. 
Few grains pepper. 

Brown butter, add flour and stir until slightly browned ; 
then pour on gradually, while stirring constantly, tomato. 
Season with salt and pepper. A few drops onion juice is 
an improvement to this sauce. 

Bechamel Sauce. 

% tablespoon butter. 3^ CU P chicken stock and cream 

% tablespoon flour. in equal parts. 

Few grains salt. 

Make same as White Sauce I. 

Yellow Bechamel Sauce. 

To Bechamel Sauce add just before serving one egg 
yolk slightly beaten. 

Maitre d'Hotel Butter. 

Cream one tablespoon butter, add gradually one-third 
teaspoon lemon juice, one-eighth teaspoon salt, a few 
grains pepper, and one-half teaspoon finely chopped 
parsley. 




CHICKEN AND RICE CUTLET 




BROILED QUAIL ON TOAST, GARNISHED WITH TOAST 

POINTS, CUBES OF JELLY, LEMON, 

AND PARSLEY 



VEGETABLES. 



151 



CHAPTER XX. 



VEGETABLES. 



Table showing Composition. 



Article. 


Proteid. 


Fat. 


Carbo- 
hydrates. 


Mineral 
matter. 


Water. 


Calorie 
value 
per lb. 


Asparagus . . . 


1.8 


.2 


3.3 


1.0 


94.0 


105 


Beans, lima, green 


7.1 


.7 


22.0 


1.7 


68.5 


570 


Beans, green string 


2.2 


.4 


9.4 


0.7 


87.3 


235 


Cauliflower . . 


1.6 


.8 


6.0 


0.8 


90.8 


175 


Celery .... 


1.4 


.1 


3.0 


1.1 


94.4 


85 


Lettuce .... 


1.3 


.4 


3.3 


1.0 


94.0 


85 


Onions .... 


4.4 


.8 


0.5 


1.2 


93.5 


210 


Peas, green . . 


4.4 


.5 


16.1 


0.9 


78.1 


400 


Potatoes, white 


2.1 


.1 


18.0 


0.9 


78.9 


380 


Spinach .... 


2.1 


.5 


3.1 


1.9 


92.4 


120 


Squash .... 


1.6 


.6 


10.4 


0.9 


86.5 


245 


Tomatoes . . . 


0.8 


.4 


3.9 


0.5 


94.4 


105 










Prof. W. 


O. Atwater. 



n^HE so-called vegetables, with the exception of peas, 
-*■ beans, and lentils, contain a small amount of 
nutriment, but are valuable, nevertheless, for the large 
amount of water and the mineral matter they contain. 
Vegetables are necessary for the body's needs, as they 
give bulk to the food and possess especial antiscorbutic 
properties. 

In selecting summer vegetables, choose those that are 
fresh and crisp, and when possible purchase from the pro- 
ducer, as they should be cooked as soon after gathering 
as possible. 

Beans and peas, when fresh, young, and tender, may 
be used to advantage in the sick-room. If served when 
old, they should be pressed through a strainer after being 



152 FOOD AND COOKERY. 

cooked, and made into a pur£e or soup. In this way the 
cellulose may be discarded. 

Asparagus appears in the market as one of the early 
native vegetables, and may be introduced into the dietary 
of the convalescent. 

In the spring of the year many patients long for dande- 
lions. Their peculiar bitter flavor acts as a stimulant to 
a flagging appetite. A desire is often expressed for beet 
greens, which may be indulged. 

Cauliflower may be used by the convalescent, while 
cabbage, which belongs to the same famil} T , should be 
avoided except by the people who serve it frequently 
when in health. During the cooking of cabbage certain 
ferments are developed which cause the vegetable when 
eaten to give rise to stomach eructations. 

Onions are wholesome and quite nutritious to persons 
with whom they agree. The Bermuda and Spanish onions 
are much more delicate in flavor than the common garden 
onion. Onions impart a strong odor to the breath, due 
to volatile substances absorbed by the blood, and by the 
blood carried to the lungs, where they are set free. 

The use of broiled or stewed tomatoes in many dis- 
eases is not objectionable; however, in cases where citric 
acid is to be avoided, tomatoes must be excluded from 
the dietary. A reliable brand of canned tomatoes is quite 
as satisfactory as the fresh vegetable if the canned goods 
are thoroughly re-oxygenated. 

Spinach is found in the market throughout the year, 
but is especially desirable during the winter, when most 
of the green vegetables are expensive and of inferior 
quality. 

Among the summer vegetables, green corn and cucum- 
bers should be avoided, as they are the source of much 
stomach and bowel trouble. 

Unless one has access to the large city markets, the 
supply of vegetables during the winter months is limited 
to squash, turnips, carrots, parsnips, beets, cabbage, and 
onions. Squash is the only one among them all that 



VEGETABLES. 153 

would not be subject to unfavorable criticism if used in 
the feeding of the sick, and even this vegetable must be 
excluded from the dietary of the diabetic. 

Lettuce is classed among salad greens. It may be 
obtained usually throughout the year, as it is raised 
during the winter in hothouses, at which time it is espe- 
cially palatable. It should be fresh and crisp. The outer 
leaves, which are usually somewhat wilted, should be dis- 
carded. The food value of lettuce is much increased 
when served with a French Dressing. Many a thin person 
would find a real fattening agent in olive oil. 

The young, tender stalks of celery often prove an 
appetizer, while radishes would better be avoided on 
account of the large amount of cellulose they contain. 

Among other salad greens may be named chickory, 
water-cress, romaine, and escarole, all of which may be oc- 
casionally introduced into the menu of the convalescent. 

Cooking of. 

Vegetables, like all starchy foods, should be cooked in 
freshly boiling water, salt often being added to give 
flavor. By the application of hot water the starch grains 
swell and burst, which gives the starch an opportunity to 
escape through the layers of cellulose. 

From this statement it may be seen that cookery plays 
a very important part towards the complete digestion of 
starchy foods. 

Vegetables contain such a small quantity of proteid 
that the loss during cooking should be made as slight 
as possible. Like animal proteid, it is coagulated by 
heat. It is more soluble in cold water than animal 
proteid. Thus if vegetables are allowed to soak in 
cold water for too long a time, there will be an appre- 
ciable loss in nutritive value, mineral matter as well as 
proteid. 



154 FOOD AND COOKERY. 

Digestibility. 

The digestibility of vegetables depends upon their 
bulk and the quantity of cellulose they contain. The 
cellulose encloses the starch grains, thus making it difficult 
for the gastric juices to penetrate to the chief constituent 
of most vegetable foods, — starch. 

Neither hot nor cold water has any material effect on 
cellulose, even in young, tender vegetables. It may 
be stated as a general rule that vegetable food is less 
completely digested and absorbed than animal food. 
There are, however, some striking exceptions to this 
rule, namely, macaroni and rice. 

Vegetables throw a large amount of mechanical work 
on the stomach. As the gastric ferments play no part in 
the digestion of starchy foods, and as the food must be 
reduced to such a consistency as to be able to be forced 
on into the small intestine, it would seem desirable 
to restrict this class of foods for those with enfeebled 
digestion. 

WAYS OF COOKING. 

Boiled Asparagus. 

Cut off lower parts of nine stalks asparagus at the 
point at which they will snap. Wash, remove scales, 
and tie together. Cook in boiling salted water until soft, 
time required being from twenty to thirty-five minutes. 
Tips should be kept out of water for the first ten minutes 
of the cooking. Drain, place on hot serving-dish, spread 
with one-half tablespoon butter, and sprinkle with salt. 

Asparagus on Toast. 

Serve Boiled Asparagus on buttered toast, moistened 
with some of the water in which asparagus was cooked. 

Asparagus with Milk Toast. 

Serve Boiled Asparagus on Milk Toast, pouring two 
tablespoons sauce over asparagus. 



VEGETABLES. 155 

Creamed Asparagus Tips. 

Wash asparagus stalks, remove scales, and cut in one- 
inch pieces. Cook in boiling salted water until soft, 
cooking tips a shorter time than stalks. Drain and add 
to White Sauce I. (see p. 149). 

String Beans. 

Remove strings from beans and snap or cut in one inch 
pieces. Wash in cold water and cook in boiling water 
until soft, the time required being from one to three 
hours. Drain and season with butter and salt. Never 
buy string beans unless they are fresh and will snap 
easily. Cook beans in as little water as possible. 

Shell Beans. 

Shell beans may be bought either in or out of the shell. 
Wash beans and cook in boiling water from one to one 
and one-half hours, adding salt the ]ast half hour of cook- 
ing. Cook in sufficiently small quantity of water, that 
there may be none to drain off when beans are cooked. 
Season with butter and salt. 

Shell beans may be cooked some time before needed 
and reheated for serving, providing butter has not been 
added. 

Brussels Sprouts in White Sauce. 

Pick over two-thirds cup sprouts, remove wilted leaves, 
and soak in cold water fifteen minutes. Cook in boiling 
salted water twenty minutes, or until easily pierced with a 
skewer. Drain and add to White Sauce I. (see p. 149). 

Creamed Cauliflower. 

Remove leaves, cut off stalk, and soak a small cauli- 
flower thirty minutes, head down, in cold water to cover. 
Cook, head up, twenty minutes, or until soft, in boiling 
salted water. Drain, separate flowerets, and to two- 
thirds cup add White Sauce I. (see p. 149). 



156 FOOD AND COOKERY. 

Celery. 

To prepare celery for table, cut off roots and leaves, 
separate stalks, wash, scrape, and chill in cold or ice 
water. By adding a slice of lemon to water, celery is 
kept white and made crisp. If one end of stalks is 
curled, celery looks more attractive for serving. 

Curled Celery. 

Cut thick stalk celery in two-inch pieces. With a 
sharp knife, beginning at outside of stalks, make five 
cuts parallel to each other extending one-third the length 
of pieces. Make six cuts at right angles to cuts already 
made. Put pieces in ice water and let stand for several 
hours, when celery will curl and be found crisp. 

Beet Greens. 

Wash thoroughly, scrape roots, and cut off ends. 
Drain and cook one hour, or until tender, in a small 
quantity of boiling salted water. Drain again and 
season with butter, salt, and pepper. 

Dandelions. 

Wash thoroughly, remove roots, drain, and cook one 
hour, or until tender, in boiling salted water. Drain 
again, season with butter, salt, and pepper, and serve 
with vinegar. 

Lettuce. 

In buying lettuce select small, heavy heads with firm, 
light-colored centres. Remove leaves from stalk, dis- 
carding outer leaves. Wash in cold water, drain, and dry 
on towel, putting leaves so that water may drop from 
them. Keep in cold place until serving time. 

French Dressing usually accompanies lettuce. 

Boiled Onions. 

Put onions in cold water and remove skins, using a 
vegetable knife, while under water. Put in saucepan, 



VEGETABLES. 157 

cover with boiling salted water, and boil five minutes ; 
drain, and again cover with boiling salted water. Cook 
one hour, or until soft but not broken. Drain again, add 
a small quantity of milk, cook five minutes, and season 
with butter and salt. 

Green Peas. 

Remove peas from pods, cover with cold water, and let 
stand one-half hour. Skim off undeveloped peas which 
rise to top and drain remaining peas. Cook until soft 
in a small quantity of boiling water. There should be 
but little if any water to drain from peas when they are 
cooked. If peas have lost much of their natural sweet- 
ness they are much improved by a small quantity of 
sugar. Season with butter and salt. 

Creamed Peas. 

Rinse thoroughly one-third cup canned peas, cover with 
boiling water, boil one minute, and again drain. Add to 
peas one-half tablespoon butter and cook four minutes. 
Dredge with one teaspoon flour mixed with one-eighth 
teaspoon sugar. Add one tablespoon cream, and salt and 
pepper to taste. 

Croustades of Peas. 

Serve Creamed Peas in Croustades of Bread (see 
p. 99). 

Boiled Spinach. 

Remove roots, carefully pick over (discarding wilted 
leaves), and wash in several waters, to be sure that it is 
free from sand. If young and tender put in stew pan, 
heat gradually, and cook twenty-five minutes in its own 
juices. If old cook in boiling salted water, allowing one- 
fourth as much water as spinach. Drain, chop, reheat, 
and season with butter and salt. Garnish with slices of 
" hard boiled " egg. 

The green color of spinach is better retained by cooking 
in a large quantity of water in an uncovered vessel. 



158 



FOOD AND COOKERY. 



Steamed Winter Squash. 

Cut in pieces, remove seeds and stringy portion, then 
pare. Place in a strainer and cook thirty minutes, or 
until soft, over boiling water. Mash and season with 
butter and salt. 

Sliced Tomatoes. 

Wipe and cover with boiling water, let stand one min- 
ute, then remove skins. Chill thoroughly and cut in 
one-third inch slices. 

Stewed Tomatoes. 

Wipe, pare, cut in pieces, put in saucepan, and cook 
slowly twenty minutes, stirring occasionally. Season 
with butter, salt, and pepper. 



Broiled Tomatoes. 

Wipe, cut in halves crosswise, and cut off a thin slice 
from rounding part of each half. Sprinkle with salt, dip 
in crumbs, egg, and crumbs again, place in a well-buttered 
broiler, and broil six to eight minutes. 



CONVALESCENT'S DINNER TRAY 




CROUSTADE OF CREAMED PEAS 



POTATOES. 159 



CHAPTER XXL 
POTATOES. 

COMPOSITION. 

Water, 78.9%. Proteid, 2.1%. 

Starch, 18%. Mineral matter, .9%. 

Fat, .1%. 

jDOTATOES are tubers of the plant Solarium tuberosum. 
-*■ It may be seen from studying their composition that 
their food value lies, principally, in the starch which they 
contain. Being deficient in proteid and fat, they should 
be used in combination with such foods as eggs, meat, 
or fish. 

Seldom a day passes that potatoes do not appear on the 
menu of one or more meals, which proves them to be a 
popular, inexpensive food. If properly cooked they are 
more easily digested than most of the vegetable foods, as 
they contain but a comparatively small quantity of cellu- 
lose. Their digestibility is increased by being mashed. 
If they are allowed to enter the stomach in large pieces, 
as is sometimes the case when boiled potatoes are served, 
they are liable to cause gastric disturbance. 

The method preferred for cooking potatoes when to be 
served to a young child or convalescent, is baking, in a 
hot oven, which changes some of the starch to dextrine, 
thus increasing its digestibility. 

If baked in an oven at a low temperature, they have 
no advantage over boiled or steamed potatoes. Potatoes 
should be served at once after cooking. Warmed over 
potatoes, while very palatable to those in health, should 
be avoided in the dietary of the sick. 

Potatoes contain an acrid principle, the greater part of 
which lies near the skin. For this reason potatoes are 



160 FOOD AND COOKERY. 

usually pared when prepared for boiling. It must be 
remembered, however, that there is a greater nutritive 
loss than when cooked with the jackets on. This loss 
consists largely of the mineral constituent, which may be 
well supplied by green vegetables. 

When new potatoes first appear in the market they are 
not a desirable food for the sick-room, as the starch is 
not thoroughly matured. 

Baked Potatoes. 

Select smooth, medium-sized potatoes. Wash, using a 
vegetable brush, and place on a tin plate. Bake in hot 
oven forty minutes, or until soft. Remove from oven, 
press between the fingers, and rupture skin. Take from 
skin, and serve at once with butter and salt, or cream 
and salt. If allowed to stand they soon become soggy, 
as the starch reabsorbs moisture. 

Potatoes served in Shell. 

Bake two potatoes. Cut a small piece from top of 
each, and scoop out inside. Mash, add one-half table- 
spoon butter, salt, pepper, and one tablespoon hot milk ; 
then add white one-half egg beaten stiff. Refill shells, 
and bake five minutes in a very hot oven. 

Boiled Potatoes. 

2 medium-sized potatoes. Boiling water. 

l e tablespoon salt. 

Wash and pare potatoes. Drop at once into cold water 
to prevent discoloration. Let stand thirty minutes or 
longer. In the spring several hours will do no harm, as 
the starch in the potato has become to some extent 
changed to dextrin, which gives a sweet taste. By long 
soaking the potato upon cooking becomes more mealy. 

Drain, cook in a small saucepan of boiling salted 
water, being sure water covers potatoes, until soft, which 
may be easily determined by piercing with a skewer or 



POTATOES. 161 

fork. Pour off water and let potatoes stand in warm 
place that steam may escape. Avoid serving in covered 
dish, as condensed steam causes the potato to become 
soggy. 

Steamed Potatoes. 

Prepare potatoes as for Boiled Potatoes. Put in small 
strainer, place over kettle of boiling water, cover tightly, 
and cook until soft. 



Riced Potatoes. 

Sprinkle hot Boiled or Steamed Potatoes sparingly 
with salt, and force through a potato ricer. Pile lightly 
on serving-dish in form of pyramid. 



Mashed Potatoes. 310 Calories. 

To hot Riced Potatoes add one tablespoon butter, hot 
milk to moisten, and salt to taste. Beat until creamy, 
using a silver-plated fork. Pile lightly on serving-dish, 
leaving a rough surface. By smoothing the surface, potato 
is made compact, and is liable to be soggy. 

Creamed Potatoes. 

Wash, pare, and soak potatoes. Cut in one-third inch 
cubes (there should be one-half cup), and cook in boiling 
water to cover, to which has been added one teaspoon 
salt, until soft. Drain, add one-third cup White Sauce, 
stir lightly with fork to mix potatoes with sauce, and 
sprinkle with finely chopped parsley. 

Duchess Potato. 

Prepare Mashed Potatoes, add yolk one egg, and force 
through a pastry bag and tube. Serve as a garnish to 

Broiled Fish. 

n 



162 FOOD AND COOKERY. 



Potato Border. 

Place a buttered egg cup on small saucer, build around 
it a wall of hot Mashed Potatoes, and garnish with potato 
forced through a pastry bag and tube. Remove cup, fill 
potato border with creamed fish or chicken, and garnish 
with parsley. 

Potatoes au Gratin. 

Prepare Creamed Potatoes, put in buttered baking 
dish, cover with buttered crumbs, and bake until crumbs 
are brown. Allow one tablespoon melted batter to one- 
fourth cup cracker crumbs, and Btir with fork until well 
mixed. 

Potato Balls I. 

Wash and pare large smooth potatoes. Shape in balls, 
using a French vegetable cutter. Soak in cold water and 
cook in boiling, salted water until soft. Drain, and serve 
with White Sauce. Sprinkle with finely chopped parsley. 

Potato Balls II. 

Prepare same as Potato Balls I., allowing one-half cup, 
and serve with 

MaItre d'Hotkl Butter. Cream one tablespoon but- 
ter, add gradually one-third teaspoon lemon juice, one- 
eighth teaspoon salt, a few grains pepper, and one-half 
teaspoon finely chopped parsley. 



SALADS AND SANDWICHES. 163 



CHAPTER XXTI. 

SALADS AND SANDWICHES. 

O ALADS are compounds of cold cooked meat, fish, eggs, 
^ cheese, vegetables, or fruits with a salad green (let- 
tuce, chickory, escarole, romaine, water-cress, cucumbers, 
celery, or radishes) and a dressing. They find no place 
in cookery for the sick except during the advanced stages 
of convalescence, in chronic and wasting diseases, or after 
a surgical operation. 

Salad greens have but little food value, but are useful 
for the water and potash salts they contain, besides being 
cooling, refreshing, and stimulating to the appetite. In 
selecting salad greens choose only those that are fresh 
and crisp, and see to it that they are thoroughly washed 
and drained before serving. French dressing greatly in- 
creases their nutritive value, and pure olive oil is most 
beneficial to the system. Cream and Mayonnaise dress- 
ings, although highly nutritious, are so complex as to 
render them difficult of digestion. 

Salads are not acceptable unless served cold, and for 
this reason, especially as they are taken near the close 
of the meal, they are apt to retard digestion. 

Dietitians in hospitals are constantly receiving calls 
from private wards for salads, and for this reason a few 
simple salad recipes are introduced. If other combina- 
tions are used, avoid vegetables which contain a large 
quautity of cellulose or many seeds. A lettuce salad 
served with French dressing is usually the most accept- 
able one to offer with a dinner. Meat, fish, egg, and 
cheese salads should furnish the chief dish of a meal, 
therefore are adapted for luncheon or supper. 



164 FOOD AND COOKEPwY. 



SALAD DRESSINGS. 

Boiled Dressing. 

% teaspoon salt. Yolk 1 egg. 

% teaspoon mustard. 1 tablespoon melted butter. 

Few grains cayenne. y z cup cream. 

1 tablespoon vinegar. 

Mix ingredients in order given, adding vinegar very 
slowly. Cook over boiling water, stirring constantly, 
until mixture thickens ; strain and cool. 



Cream Dressing I. 

% teaspoon mustard. 1 teaspoon melted butter. 

% teaspoon salt. folks 2 i 

Few grains cayenne. 2 tablespoons hut vinegar. 

3^ cup heavy cream. 

Mix dry ingredients, and add butter, egg, and vinegar. 
Cook over boiling water, stirring constantly until mixture 
thickens; cool, and add to heavy cream, beaten stiff. 

Cream Dressing II. 

3 tablespoons heavy cream. 1 q teaspoon salt. 

1 tablespoon vinegar. Few grains pepper. 

Beat cream until stiff, using smallest size Dover Egg 
Beater. Add seasonings and vinegar very slowly, con- 
tinuing the beating. 



French Dressing. 

% tablespoon vinegar. % teaspoon salt. 

1 tablespoon olive oil. Few grains pepper. 

Mix ingredients and stir, using a silver fork, until well 
blended. French dressing should always be added to 
salad greens just before serving. If allowed to stand 
in dressing they will quickly wilt. 



SALADS AND SANDWICHES. 165 

Mayonnaise Dressing. 

J^ teaspoon mustard. Yolk % egg. 

% teaspoon salt. % tablespoon lemon juice. 

^ teaspoon powdered sugar. )€ tablespoon vinegar. 

Few grains cayenne. % cup olive oil. 

Mix dry ingredients, add egg yolk, stir until well 
mixed, and add a few drops vinegar ; then add oil grad- 
ually at first, drop by drop, and stir constantly. As 
mixture thickens, thin with vinegar until that is used, 
then use lemon juice. Add oil alternately with vinegar 
or lemon juice until all is used, stirring or beating con- 
stantly. After the mixture is well thickened the oil may 
be added in a slow, steady stream, while the beating is 
continued vigorously. Oil for the making of Mayonnaise 
should be thoroughly chilled, and egg should be fresh 
and have been kept in ice box or cold place. 

It is desirable, although not absolutely necessary, for 
bowl containing mixture to be placed in a larger bowl 
of ice water. 

A silver fork, wire whisk, small wooden spoon, or 
Dover Egg Beater may be used as preferred. 

The making of Mayonnaise often troubles the inex- 
perienced cook, while in reality, if the egg is fresh and 
cold, the oil thoroughly chilled, and the work done 
quickly and deftly, the process is a very simple one. 

During the making of Mayonnaise if the conditions are 
not right the mixture often becomes curdled. The same 
thing may take place if too long a time is taken in its 
preparation. Should it become curdled, a smooth con- 
sistency may be restored by taking remaining half of egg 
yolk and adding mixture slowly to it, beating constantly. 
A Mayonnaise when done should be stiff enough to hold 

its shape. 

Oil Dressing. 

Yolks 2 " hard-boiled " eggs. J£ teaspoon mustard. 
1 tablespoon olive oil. 3€ teaspoon salt. 

1 tablespoon vinegar. Few grains cayenne. 

Rub yolks of eggs until smooth, add seasonings, then 
gradually oil and vinegar. 



166 FOOD AND COOKERY. 

SALADS. 
Dressed Lettuce. 

Remove leaves from stalk, discarding outside wilted 
ones. Wash each leaf separately in cold water and 
shake, holding between thumb and forefinger, that 
leaves may not be broken. Arrange leaves on a towel 
in such a way that the water that remains may drop 
from them. Serve with Boiled or French Dressing. 

If the outside leaves are tender, the edges may be 
trimmed with the scissors, then leaves cut in shreds. 
Lettuce may be washed, arranged in its original shape, 
and kept in a covered lard pail in a cool place until 
needed. 

Egg Salad I. 

Cut one " hard-boiled " egg in halves crosswise in 
such a way that tops of halves are left in small points. 
To accomplish this a small sharp-pointed vegetable knife 
is necessary. Remove yolk, rub through a sieve, moisten 
with Boiled Dressing, and refill whites with mixture. Ar- 
range on lettuce leaves, garnish with thin slices of radish 
overlapping each other and a radish cut to represent a 
tulip or chrysanthemum. 

How to cut Radishes to represent Tulips. Select 
smooth, firm red radishes of the round variety. Remove 
leaves, leaving stems one inch long; beginning at root 
ends, make seven incisions at equal distances through 
skin extending nearly to stem ends. Pass knife under 
sections of skin and cut as far as incisions extend, then 
make several cuts through fleshy portion. Place in cold 
water and let stand one hour, when sections of skin will 
fold back and centres will open. 

How to cut Radishes to represent Chrysanthe- 
mums. Select round radishes, and cut off a thin slice 
from the root ends. Scrape radishes in several places 
to remove some of the red color. Cut from top nearly 
to stein end in thin parallel slices, then cut thin slices 




EGG SALAD 




SWEETBREAD AND CELERY SALAD, GARNISHED WITH 

RED AND GREEN PEPPER CUT IN 

NARROW STRIPS 



SALADS AND SANDWICHES. 167 

at right angles to slices already cut. Let stand in cold 

water one hour or more, when radishes will open to look 

like a flower. 

Egg Salad II. 

Separate yolk from white of one " hard-boiled " egg. 
Finely chop white, moisten with French Dressing, arrange 
on a lettuce leaf in the form of a circle, and pile yolk, 
forced through a strainer, in the centre. 

Cheese Salad. 

Mash Neufch&tel cheese and shape in form of robin's 
eggs. Roll in parsley that has been dried in cheese cloth, 
then very finely chopped. Arrange three eggs on lettuce 
leaves and serve with French Dressing. 

If the cheese crumbles and cannot be readily shaped, 
moisten with cream. 

Tomato Salad I. 

Peel, chill a tomato, and cut in thirds crosswise. Ar- 
range on lettuce leaves and serve with French or May- 



onnaise Dressing. 



Tomato Salad II. 



Peel a medium-sized tomato, cut a thin slice from stem 
end, and remove seeds and some of the pulp. Sprinkle 
inside with salt, invert, and let stand one-half hour. Fill 
with sweetbread cut in small cubes, mixed with an equal 
quantity of cold cooked peas and one-half the quantity 
of finely cut celery moistened with dressing. Arrange on 
lettuce leaves for serving. 

Tomato Basket -with Peas. 

Select a small, shapely, bright red tomato, with a 
piece of the stem left on. Cut in shape of basket, and 
scoop out pulp and seeds, using a spoon or French vege- 
table cutter. Refill basket with cold cooked peas mois- 
tened with French Dressing and mixed with two halves 
of walnut meats broken in pieces. 



168 FOOD AXD COOKERY. 

Chicken Salad. 

Cut cold boiled fowl or roast chicken in one-half inch 
cubes. Wash, scrape, and cut celery in small pieces. 
Put in bowl of cold or ice water that it may become 
crisp, then drain and dry on a towel. Just before serving 
add to chicken, using one-half as much celery as chicken. 

Mound on a lettuce leaf, mask with dressing, and gar- 
nish with white of egg cut in fancy shapes, yolk of egg 
forced through a strainer, and capers; or omit lettuce and 
surround with curled celery. 

Sweetbread and Celery Salad. 

Prepare same as Chicken Salad, substituting sweetbread 
in place of chicken. 

A sweetbread and celery salad is attractively served in 
a ripe red apple prepared by removing a slice from stem 
end, scooping out all pulp that is possible, leaving just 
enough that apple may retain its shape. 

SANDWICHES. 

The first requisite in the preparation of sandwiches is 
bread of close, even texture from twenty-four to thirty- 
six hours old. White, entire wheat, Graham, or brown 
bread may be used ; also Zwieback and some varieties 
of thin unsweetened crackers. Patients are tempted 
often to eat bread and butter when served in the form 
of a sandwich, when they would refuse the slice of 
bread accompanied by the butter ball. The shape, too, 
often makes a difference. A heart-shaped sandwich 
often pleases an adult as well as a child. Men and 
women are certainly but children of an older growth, 
which fact is especially emphasized during times of 
sickness and suffering. 

Bread for sandwiches should be cut as thin as possi- 
ble, and all crusts should be removed. In order to accom- 
plish this a sharp, thin-bladed knife is an essential. 



SALADS AND SANDWICHES. 169 

If butter is used it should be creamed (using a wooden 
spoon or silver fork) and spread on the loaf before the 
slices are cut, unless the sandwiches are to be formed in 
round or fancy shapes, when there would be a loss of 
butter. 

After bread is sliced spread one-half the pieces with 
filling, cover with remaining pieces, and cut in shapes. 
If bread is first cut in shapes, then one-half the pieces 
spread with mixture, the mixture either does not come 
to edges or extends over them, thus detracting from the 
appearance of the finished sandwich. 

If sandwiches are prepared before serving time they 
may be kept fresh and moist by wrapping in paraffine 
paper or a napkin wrung as dry as possible out of hot 
water. 

Sandwiches should be served on a plate covered with 
a doily. 

Bread and Butter Sandwiches. 

Remove end slice from loaf of bread, and spread end 
of loaf evenly with butter which has been creamed. 

Cut off as thin a slice as possible, taking care that it 
is of uniform thickness. Repeat until the required num- 
ber of slices are prepared. Put together in pairs, re- 
move crusts, and cut in squares, oblongs, or triangles. 

Entire Wheat Sandwiches. 

Prepare same as Bread and Butter Sandwiches, using 
Entire Wheat Bread. 

Raw Beef Sandwiches. 

Scrape beef, cut from round, same as for Beef Balls 
(see p. 141). Prepare bread as for Bread and Butter 
Sandwiches. Spread one-half the pieces with scraped 
beef seasoned with salt; if pepper is desired, use spar- 
ingly. Cover with remaining pieces, then cut in finger- 
shaped pieces or triangles. 



170 FOOD AND COOKERY. 

Toasted Beef Sandwiches. 

Place Raw Beef Sandwiches in a fine wire toaster and 
place over clear coals or under a gas flame. Brown deli- 
cately on one side, turn and brown other side. 

Egg Sandwiches I. 

Prepare two slices of bread as for Bread and Butter 
Sandwiches. Mash yolk of " hard-boiled" egg, using a 
silver fork, or rub through a sieve. Season with salt and 
moisten with melted butter or cream, until of the right 
consistency to spread. Spread on one piece, cover with 
remaining piece, then cut as desired. 

Egg Sandwiches II. 

Finely chop white of "hard-boiled" egg and mix with 
yolk rubbed through a sieve. Moisten with Boiled Dress- 
ing (see p. 164) and spread between pieces of bread pre- 
pared as for Bread and Butter Sandwiches. 

Lettuce Sandwiches. 

Put fresh, crisp lettuce leaves, washed and thoroughly 
dried, between thin slices of bread prepared as for Bread 
and Butter Sandwiches, having a teaspoon of Cream or 
Mayonnaise Dressing (see pp. 164, 165) on each leaf. The 
slices of bread must be put together in pairs, cut in shapes, 
and then separated to insert the lettuce leaf, which should 
extend over the edge of bread. 

Chicken Sandwiches. 

Cut very thin slices from the breast of a cold roast 
chicken or boiled fowl. Put on slices of buttered bread, 
sprinkle with salt, cover with slices of buttered bread, and 
cut as desired. 

/ 



,^^f ' 





BREAD AND BUTTER SANDWICHES 




ENTIRE WHEAT BREAD SANDWICHES 



SALADS AND SANDWICHES. 171 

Chopped Chicken Sandwiches. 

Chop remnants of cold boiled fowl, moisten with rich 
chicken stock, and season with salt, pepper, and celery 
salt. Make same as other sandwiches. 

Fig Sandwiches. 

Remove stems from figs and chop finely, or force 
through a meat chopper. Put in double boiler, add a 
small quantity of water, and cook one hour. Season with 
lemon juice, cool, and spread between slices of buttered 
bread. 

Jelly Sandwiches. 

Spread Zephyrettes with quince or apple jelly, sprinkle 
with finely chopped English walnut meat, then cover with 
Zephyrettes. 

Sweet Sandwiches. 

Cut Zwieback (see p. 97), in thin slices, spread with 
orange or quince marmalade, cover with thin slices of 
Zwieback, and remove crusts. 



172 FOOD AND COOKERY. 



CHAPTER XXIII. 
HOT PUDDINGS AND PUDDING SAUCES. 

Bread and Butter Pudding I. 

2 slices stale baker's bread cut 1 egg. 

% inch thick. 1 tablespoon sugar. 

1 tablespoon butter. J^ teaspoon salt. 

% cup milk. 34 teaspoon vanilla. 

Remove crusts and butter bread, using one-half table- 
spoon butter for each slice. Put one slice in a buttered 
baking-dish, pour over milk mixed with egg slightly 
beaten, sugar, salt, and vanilla, then strained. Cut re- 
maining slice in one-third inch strips and strips in cubes, 
and put over top. Let stand fifteen minutes. Bake 
twenty to twenty-five minutes in a moderate oven. 
Serve with Hard or Creamy Sauce. 

Bread and Butter Pudding II. 

Remove crusts from stale bread and force crumbs 
through a colander; there should be one-fourth cup. To 
crumbs add two-thirds cup milk, one tablespoon sugar, 
one-half tablespoon melted butter, one-half beaten egg, 
and a few grains salt. Turn into a buttered small 
pudding-dish and bake in a moderate oven. Serve with 
Lemon or Creamy Sauce I. or II. 

Chocolate Bread Pudding. 

Make same as Bread and Butter Pudding II., using one 
and one-half tablespoons sugar, and adding one-third 
square melted chocolate. It is best to add sugar to 
melted chocolate, then pour on gradually the bread and 
milk mixture before adding butter, egg, and salt. 



HOT PUDDINGS AND PUDDING SAUCES. 173 

Baked Apple Pudding. 

i^ cup stale bread crumbs. \% tablespoons sugar. 

1 tablespoon melted butter. % teaspoon grated nutmeg. 
\% apples cored, pared, and % tablespoon water. 

thinly sliced. % teaspoon salt. 

Mix bread crumbs and butter, stirring lightly with fork. 
Cover bottom of buttered dish with crumbs and spread 
over one-half the apples. Sprinkle with one-half the 
sugar, nutmeg, and salt mixed together ; repeat and add 
water. Cover with remaining crumbs, and bake in a 
moderate oven twenty or twenty-five minutes. Cover 
at first to prevent pudding browning too rapidly. Serve 
with Hard Sauce, or sugar and cream. 

Apple Tapioca. 

2 tablespoons Minute Tapioca. 1 apple, pared, cored, and 
% teaspoon salt. cut in eighths. 

% cup boiling water. 1 tablespoon sugar. 

Mix tapioca and salt and add to boiling water placed 
on front of range. Boil two minutes, then steam in 
double boiler fifteen minutes. Butter an individual bak- 
ing-dish, cover bottom of dish with tapioca, spread over 
one-half the apples and sprinkle with one-half the sugar ; 
repeat. Cover with remaining tapioca, and bake in a 
moderate oven until apples are soft. Serve with sugar 
and cream. 

Peach Tapioca. 

Make same as Apple Tapioca, substituting sliced 
peaches, either canned or fresh, in place of apples. 

Baked Cream of Rice. 

1% tablespoons rice. Few grains salt. 

\% tablespoons sugar. Grated rind J^ lemon. 

\% cups milk. 

Wash rice, add remaining ingredients, turn into a 
small buttered dish, and bake in a slow oven one and 
one-half hours. After cooking for fifteen minutes stir 
to prevent rice from settling. 



174 FOOD AND COOKERY. 

Corn Starch Pudding. 

% cup scalded milk. % teaspoon salt. 

1% tablespoons corn starch. 2 tablespoons cold milk. 

)4 tablespoon sugar. 1 egg. 

% teaspoon vanilla. 

Mix corn starch, sugar, and salt, dilute with cold milk, 
and add gradually to scalded milk, stirring constantly 
until mixture thickens. Cover, and let cook in double 
boiler eight minutes; then add egg slightly beaten, cook 
one minute, and serve hot with sugar and cream, or mould 
and chill. 

Chocolate Corn Starch Pudding. 

Melt one-third square unsweetened chocolate and add 
to Corn Starch Pudding before addiug egg. 

Tapioca Custard Pudding. 

% cup scalded milk. 1 ^ tablespoons sugar. 

1 tablespoon pearl tapioca. Few grains salt. 

)4 egg slightly beaten. ). 2 teaspoon butter. 

Soak tapioca one hour in cold water to cover, drain, add 
to milk, and cook in double boiler thirty minutes. Add 
to remaining ingredients, pour into small buttered baking- 
dish, and bake about twenty-live minutes in a slow oven. 

Cottage Pudding. 

% tablespoon butter. I 1 ., tablespoons milk. 

1)4 tablespoons sugar. 5 tablespoons flour. 

2 teaspoons beaten egg. ) 2 teaspoon baking powder. 

Few grains salt. 

Cream butter, add sugar gradually, egg, milk, and 
flour mixed and sifted with baking powder and salt. 
Beat vigorously, and turn into two buttered individual 
tins and bake in a moderate oven. Serve with Creamy, 
Wine, or Brandy Sauce. 



HOT PUDDINGS AND PUDDING SAUCES. 175 

Chocolate Cottage Pudding. 
Make same as Cottage Pudding, adding two teaspoons 



cocoa with the flour. 



Orange Puffs. 



1% tablespoons butter. 2 tablespoons milk. 

% cup sugar. % cup flour. 

1 egg yolk. % teaspoon baking powder. 

Few grains salt. 

Make and bake same as Cottage Pudding and serve 
with 

Orange Sauce. Beat the white of an egg until stiff, 
using a silver fork; add gradually, while beating con- 
stantly, one-third cup powdered sugar; then add three 
tablespoons orange juice, and one-half tablespoon lemon 
juice. 

Corn Pudding. 

% cup scalded milk. 1 tablespoon brown sugar. 

J£ cup popped corn. ^i teaspoon butter. 

% egg. Few grains salt. 

Pick over corn, using the white part only, and roll or 
pound in mortar until finely divided. Add to milk and 
butter and let stand until milk is cool ; then add sugar, 
egg slightly beaten, and salt. Turn into a buttered dish 
and bake in a slow oven until firm, stirring once during 
baking to prevent corn settling to bottom of dish. Serve 
with or without cream. 

Custard Souffle. 

1 tablespoon butter. Yolk 1 egg. 

\% tablespoons flour. White 1 egg. 

% cup scalded milk. 1 tablespoon sugar. 

% teaspoon vanilla. 

Melt butter, add flour, and when well mixed pour on 
gradually milk. Beat yolk of egg until thick and lemon 
colored, add sugar and continue beating, then add to 



176 FOOD AND COOKERY. 

cooked mixture. Cool and fold in white of egg beaten 
until stiff and dry and add vanilla. Turn into small 
buttered dish, set in pan of hot water, and bake until 
delicately browned and firm. Serve at once, as it will 
fall if allowed to stand. 

Lemon Souffle. 

Yoke 1 egg. 1 tablespoon lemon juice. 

J^ cup sugar. White 1 egg. 

Beat yolk of egg until thick and lemon colored, add 
sugar gradually, and continue beating, then add lemon 
juice. Cut and fold in white of egg beaten until stiff and 
dry. Bake same as Custard Souffle. 

Fruit Souffle. 

J^ cup fruit pulp, canned White 1 egg. 

peach, or apricot. Sugar. 

Drain fruit from syrup and rub through a sieve. Heat 
pulp and sweeten if necessary. Beat white of egg, 
add gradually hot fruit, and continue beating. Turn 
into buttered and sugared individual tin moulds, having 
moulds two-thirds full, and bake same as Custard Souffle. 
Remove from moulds and serve with Wine or Lemon 
Sauce. 

Hard Sauce. 

% tablespoon butter. J-X teaspoon sherry or 

1% tablespoons powered sugar. few drops vanilla. 

Cream the butter, add sugar gradually, while stirring 
constantly, then add flavoring. 

Creamy Sauce I. 

% tablespoon butter. \% teaspoons milk. 

\% tablespoons powdered % teaspoon sherry or 

sugar. six drops vanilla. 

Cream the butter, add sugar gradually, and milk drop 
by drop ; then add flavoring, drop by drop. The sauce 
should be of a smooth creamy consistency. 



HOT PUDDINGS AND PUDDING SAUCES. 177 

Creamy Sauce II. 

Make same as Creamy Sauce I., using brown sugar in 
place of powdered sugar. 

Lemon Sauce. 

3 tablespoons sugar. 1 teaspoon butter. 

y z cup boiling water. % tablespoon lemon juice. 

1 teaspoon corn starch. Few grains salt. 

Mix sugar and corn starch, add water gradually, while 
stirring constantly ; then let boil five minutes. Remove 
from fire and add butter, lemon juice, and salt. 

"Wine Sauce. 

Make same as Lemon Sauce, using one tablespoon 
Sherry in place of lemon juice. 

Brandy Sauce. 

% e gg white. 3 tablespoons powdered sugar. 

% e gg yolk. Few grains salt. 



teaspoon brandy. 



Beat egg white until stiff, and add gradually, while 
beating constantly, powdered sugar ; then add yolk, con- 
tinuing the beating, and brandy. 

"Whipped Cream. 

2 tablespoons heavy cream. Few grains salt. 

%, tablespoon powdered sugar. 4 drops vanilla. 

Put cream in small bowl or cup, add sugar, and beat 
until stiff, using the smallest size Dover Egg Beater; 
then add salt and flavoring. Great care must be taken 
that cream is not overbeaten, which would give it a 
curdled appearance. Very heavy cream should be diluted 
with from one-fourth to one-third its bulk of milk. 

12 



178 FOOD AND COOKERY. 

Fruit Sauce. 

3 tablespoons synip drained 34 teaspoon arrowroot, 
from canned fruit or ex- 1 teaspoon cold water, 
pressed from fresh fruit. 

Heat syrup to boiling point, add arrowroot diluted with 
cold water, and let boil two minutes. 



JELLIES. 179 



CHAPTER XXIV. 
JELLIES. 

Tapioca Jelly I. 

2 tablespoons pearl tapioca. % cup boiling water. 

y^ cup cold water. Few grains salt. 

Soak tapioca in cold water for several hours or over 
night ; add to boiling water and salt, and cook in double 
boiler two hours. Serve hot with cream, sherry, and pow- 
dered sugar. 

Tapioca Jelly II. 

2 tablespoons pearl tapioca. 1 tablespoon sugar. 

% cup cold water. \% tablespoons lemon juice. 

y z cup boiling water. Few grains salt. 

Soak tapioca in cold water for several hours or over 
night, add to boiling water, and cook in double boiler two 
hours ; add lemon juice and sugar. Chill before serving. 

Rice Jelly. 

% tablespoon rice. % CU P m ilk. 

% cup cold water. % e ES white. 

Few grains salt. 

Soak rice in cold water two hours ; drain from water 
and add to milk. Cook in double boiler one and one-half 
hours. Strain twice through a line strainer. Add salt, 
reheat, and add white of egg beaten stiff. Mould and 
chill. An inch piece of stick cinnamon may be cooked 
with rice to give variety. Serve cold with fruit sauce or 
cream. 



180 FOOD AND COOKERY. 

Ivory Jelly I. 115 Calories. 

% teaspoon granulated gelatin. 2 teaspoons sugar. 

1 tablespoon cold milk. Few grains salt. 

y z cup scalded milk. 8 drops vanilla. 

Soak gelatin in cold, then dissolve in scalded milk ; 
add sugar, salt, and vanilla. Strain into mould and 
chill. 

Ivory Jelly II. 

% teaspoon granulated gelatin. 2 tablespoons heavy cream. 

% tablespoon cold water. % tablespoon sugar. 

J^ cup scalded milk. Few grains salt. 

% teaspoon vanilla. 

Soak gelatin in cold water and dissolve in scalded 
milk ; add sugar, salt, and when cool heavy cream and 
vanilla. Stir occasionally until mixture begins to thicken ; 
then mould. Serve with sugar and cream. 

Lemon Jelly I. 90 Calories. 

% teaspoon granulated gelatin. 3 tablespoons boiling water. 
1 tablespoon cold water. 2 tablespoons lemon juice. 

1% tablespoons sugar. 

Soak gelatin in cold water, acid boiling water, and as 
soon as gelatin is dissolved add sugar and lemon juice. 
Strain through cheese cloth, mould, and chill. 

Lemon Jelly II. 

Make same as Lemon Jelly I. As soon as mixture 
begins to thicken beat with a small egg-beater until white 
and frothy ; then mould and chill. 

Orange Jelly. 120 Calories. 

% teaspoon granulated gelatin. 1 4 cup orange juice. 
}4 tablespoon cold water. 1 teaspoon lemon juice. 

1 tablespoon boiling water. \% tablespoons sugar. 

Cut a circular piece of peel one inch in diameter from 
the stem end of an orange. Introduce handle of a silver 




RICE JELLY WITH FRUIT SAUCE 



I 




ORANGE JELLY IN SECTIONS OF ORANGE PEEL 



JELLIES. 181 

spoon into opening thus made and remove pulp and juice. 
Strain juice from pulp and use in making jelly. The fore- 
finger of right hand may be of assistance in loosening 
pulp lying close to skin, which should be discarded, as it is 
apt to make a cloudy jelly. Proceed same as in making 
Lemon Jelly. Fill orange with mixture, place in pan, and 
surround with ice to which a small quantity of water has 
been added. Be sure that it is well balanced, and watch 
carefully lest it should be upset by the melting of the ice. 
As soon as jelly is firm cut lengthwise through skin and 
jelly in halves, again cut halves lengthwise in quarters. 
Arrange on serving-dish and garnish with glossy green 
leaves. Whipped cream may be piled in the centre of 
dish if desired. 

Orange Baskets with Jelly. 

Cut two pieces from each orange, leaving what remains 
in shape of basket with handle, and remove pulp from 
basket and pieces. Cut top of basket in points, using 
scissors, and keep baskets in ice water until ready to 
serve. Strain juice from pulp and follow recipe for 
Orange Jelly. Turn into a shallow dish, chill, cut in 
cubes, and fill baskets. Serve on a bed of crushed ice. 

Orange Jelly with Sections of Orange. 

Make Orange Jelly. Cut in cubes, place in the centre 
of a small dish, and arrange sections of orange to form a 
border. If the orange is sour sprinkle with powdered 
sugar. 

Wine Jelly I. 105 Calories. 

% teaspoon granulated gelatin. 3 tablespoons wine. 
% tablespoon cold water. 1 tablespoon orange juice. 

1 tablespoon boiling water. 1 tablespoon lemon juice. 

1 tablespoon sugar. 

Follow recipe for making Lemon Jelly. Mould and 
chill. 



182 FOOD A1STD COOKERY. 



Wine Jelly II. 

% teaspoon granulated gelatin. 34 cup sherry or Madeira. 
% tablespoon cold water. 1 tablespoon lemon juice. 

1 tablespoon boiling water. 1 tablespoon sugar. 

Follow recipe for making Lemon Jelly. Reserve two 
tablespoons ; turn remainder into small whiskey glass, and 
as soon as firm, beat the reserved portion with egg-beater 
until white and frothy and put on top of jelly. It will 
suggest a freshly drawn glass of beer. 

Port Jelly I. 

% teaspoon granulated 1 inch piece stick cinnamon. 

gelatin. ^ cup port wine. 

% tablespoon cold water. 1 teaspoon lemon juice. 

1 clove. % tablespoon sugar. 

Soak gelatin in cold water. Cook clove, cinnamon, 
and port wine ten minutes in top of double boiler, add 
gelatin, and as soon as gelatin is dissolved, add lemon 
juice and sugar. Strain through double cheese cloth., 
mould, and chill. 

Port Jelly II. 

% teaspoon granulated 1 inch piece stick cinnamon. 

gelatin. 1 *.>' teaspoons Breakfast 

% tablespoon cold water. Cocoa. 

1 clove. Few grains salt, 

ig cup port wine. 

Make same as Port Jelly I. ; add liquid slowly, as soon as 
scalded, to cocoa mixed with salt. Cook ten minutes, 
then strain, mould, and chill. 

Stimulating Jelly. 

Make same as Port Jelly II. omitting cocoa and sub- 
stituting one-half teaspoon beef extract. 




FIRST STEP IN MAKING ORANGE BASKET 




ORANGE BASKET 



JELLIES. 183 

Beef Jelly. 

% lb. beef (lower part of round). 1% tablespoons boiling 

% teaspoon granulated gelatin. water. 

1 teaspoon cold water. % teaspoon salt. 

Few grains pepper. 

Broil beef and express juice as for Beef Extract. 
Soak gelatin in cold water and dissolve in boiling water; 
add to beef juice, with salt and pepper. Strain through 
double thickness cheese cloth. Mould, chill, and serve 
the day on which it is prepared. A few grains celery- 
salt may be added to give variety. 

Apricot and Wine Jelly. 
» 

% teaspoon granulated 2 tablespoons syrup drained 

gelatin. from canned apricots. 

% tablespoon cold water. 2 tablespoons sherry. 

1 tablespoon boiling water. 1 teaspoon lemon juice. 
1 tablespoon sugar. 

Follow recipe for making jelly. Cover bottom of an 
individual mould with mixture and let stand until firm. 
Place on jelly one-half of a canned apricot and add gradu- 
ally remaining mixture, being careful not to add too much 
at a time, as it might melt the first layer. Chill, remove 
from mould, and garnish with whipped cream and candied 
cherries. 

Cider Jelly. 

% teaspoon granulated \%, tablespoons boiling 

gelatin. water. 

% tablespoon cold water. i^ cup cider. 

Sugar. 

Make same as Lemon Jelly I., adding sugar to taste. 

Coffee Jelly. 30 Calories. 

% teaspoon granulated gelatin. ^ cup hot coffee infusion. 

% tablespoon cold water. % tablespoon sugar. 

Few grains salt. 

Make same as Lemon Jelly I. A fourth teaspoon 
brandy may be added if desired. 



184 FOOD AND COOKERY. 

Sauterne Jelly. 

% teaspoon granulated gelatin. % cup Sauterne. 

% tablespoon cold water. 1 teaspoon lemon juice. 

1 tablespoon boiling water. % tablespoon sugar. 

Make same as Lemon Jelly L 

Christmas Jelly. 

Follow recipe for Sauterne Jelly and divide in thirds. 
Put one-third in a small whiskey glass, let stand until 
firm, then pour into the glass the second third colored with 
Leaf Green and chilled sufficiently so as not to melt the 
lower layer. As soon as the second layer is firm, add the 
remaining third. Chill, remove from glass, and garnish 
with small sprigs of holly bearing berries. 

Chicken Jelly. 

\% lb. chicken or 8 peppercorns. 

% of a 3 lb. chicken. Salt. 

2)4 cups cold water. 

Clean chicken, remove fat and skin, and cut flesh and 
bone into small pieces. Put into a stewpan with water 
and peppercorns. Bring slowly to boiling point, remove 
scum, then cook five or six hours, keeping below boil- 
ing point. Strain through double thickness of cheese 
cloth, season to taste with salt, and let stand until firm. 
Remove fat, reheat, and turn into individual moulds, when 
it should again stand. In cooking, the liquid should be 
reduced to one cup. A sprig of parsley, small stalk of 
celery, and a bit of bay leaf cooked with chicken gives 
additional flavor, which is sometimes desirable. 

Veal Jelly. 

1% lbs. of veal cut from loin. 6 peppercorns. 

2 cups cold water. Sprig of parsley. 

Salt. 

Make same as Chicken Jelly, reducing liquid to one 
and one-third cups. 




CHRISTMAS JELLY 



JELLIES. 185 

Orange in Surprise. 

J£ cup orange juice. % teaspoon granulated gelatin. 

2 teaspoons lemon juice. % teaspoon cold water. 

2 tablespoons sugar. Few grains salt. 

Yolk 1 egg. Pulp from % orange. 

Mix first four ingredients and cook until mixture thick- 
ens, then add gelatin which has soaked ten minutes in 
cold water ; strain, cool slightly, then add orange pulp, 
drained from juice. Mould, chill, remove from mould 
and pour around. 

Orange Sauce. 

White of % egg. % tablespoon orange juice 

1 tablespoon powdered sugar. % teaspoon lemon juice. 

* 

Beat white of egg until stiff, add sugar, gradually, 
while beating constantly; then add fruit juices. 

Snow Pudding I. 

1 teaspoon granulated gelatin. J^ CU P sugar. 

1 tablespoon cold water. \% tablespoons lemon juice. 

% cup boiling water. White 1 egg. 

Soak gelatin in cold water and dissolve in boiling 
water. Add sugar and, as soon as dissolved, lemon juice ; 
strain, and set bowl containing mixture in pan of ice 
water. Occasionally stir, and when quite thick beat' 
until frothy. Add white of egg, beaten stiff, and continue 
beating until stiff enough to hold its shape. Mould, or 
pile by spoonfuls on a glass dish. Serve with Steamed 
Custard. 

Snow Pudding II. 

White 1 egg. % tablespoon boiling water. 

% teaspoon (scant) granulated 1 tablespoon powdered sugar, 
gelatin. % teaspoon lemon extract. 

Beat white of egg on small plate, using a silver fork, 
until stiff, add gelatin dissolved in boiling water while 
beating constantly ; then add sugar and flavoring. Pile 
on a glass dish, chill, and serve with Steamed Custard. 



186 



FOOD AND COOKERY. 



Jellied Pears. 



% teaspoon granulated gelatin. 
% tablespoon cold water. 
% cup syrup drained from 

canned pears. 
1 teaspoon ginger syrup. 



1 tablespoon sugar. 

2 teaspoons lemon juice. 
1 canned pear. 
Small piece Canton ginger 

cut in thin slices. 

Soak gelatin in cold water and dissolve in syrup 
drained from pears heated to boiling point; then add 
ginger syrup, sugar, and lemon juice. Strain, and cool. 
Cover bottom of small mould with pear cut in pieces and 
strips of ginger ; cover fruit with mixture. When firm 
add more fruit and mixture ; repeat until all is used. 
Chill, remove from mould, and garnish if desired with 
whipped cream sweetened, flavored with pistachio, and 
colored green. 

Macedoine Pudding. 

Make fruit or wine jelly mixture. Place small mould 
in pan of ice water and pour in mixture one-third inch 
deep ; when firm, decorate with a slice of banana from 
which radiate strips of fig placed seed side down. Cover 
fruit with jelly mixture by teaspoons lest the fruit be 
disarranged. When firm, add more fruit and remaining 
mixture. Chill thoroughly, remove from mould, and sur- 
round with thin slices of banana overlapping each other. 




WINE JELLY, MADE TO REPRESENT FRESHLY DRAWN 
GLASS OF LAGER BEER 





MACEDOINE PUDDING 



COLD DESSERTS. # 187 

CHAPTER XXV. 
COLD DESSERTS. 

Irish Moss Blanc Mange. 307 Calories. 

3^ cup Irish moss. 1% cups milk. 

\% CU P S c °ld water. % teaspoon vanilla. 

Few grains salt. 

Pour cold water over moss and let stand twenty min- 
utes ; drain from water ; pick over moss, discarding 
discolored pieces ; add to milk, and cook in double boiler 
fifteen to twenty minutes. Milk should be but very 
slightly thickened ; the tendency is to have.it overcooked 
and when chilled the dessert is unpalatable because too 
stiff. Strain, add salt and vanilla. Strain a second time 
into small moulds or egg cups previously dipped in cold 
water. Serve with sugar and cream. Sliced fruit makes 
an agreeable accompaniment or garnish with a candied 
cherry and angelica. 

Chocolate Irish Moss Blanc Mange. 

J^ cup Irish moss. Few grains salt. 

1% cups cold water. % square Baker's Chocolate. 

2 cups milk. 2 tablespoons sugar. 

% teaspoon vanilla. 3 tablespoons boiling water. 

Make same as Irish Moss Blanc Mange. Melt choco- 
late over hot water, add sugar, and gradually boiling 
water ; then pour on slowly the strained mixture. Mould, 
chill, and serve with sugar and cream. 

Steamed Custard. 357 Calories. 

Yolks 2 eggs. 1 cup scalded milk. 

1 tablespoon sugar. 1 tablespoon wine, or 

Few grains salt. 34 teaspoon vanilla. 

Beat yolks of eggs slightly, add sugar and salt; stir 
constantly w T hile adding gradually hot milk. Cook in 



188 FOOD AND COOKERY. 

double boiler, stirring until mixture thickens and a coat- 
ing is formed on the spoon ; strain at once. Chill and 
flavor. 

Steamed Chocolate Custard. 355 Calories. 

2 tablespoons sugar. Few grains salt. 

% teaspoon corn starch. 1 cup scalded milk. 

% square Baker's Chocolate, or Yolk 1 egg. 

1% tablespoons prepared cocoa. % teaspoon vanilla. 

Mix sugar, corn starch, cocoa, and salt. Pour on grad- 
ually milk. Cook over hot water eight minutes. Dilute 
egg yolk slightly beaten with some of the mixture, add to 
remaining mixture, and cook one minute. Strain, cool, 
and flavor. If chocolate is used, melt over hotw r ater, add 
dry ingredients, then gradually hot milk. Strain, cool, 
and flavor. Serve in glass cups. The white of the egg 
may be beaten until stiff, sweetened, and piled on top of 
each custard. 

Steamed Caramel Custard. 463 Calories. 

1 cup scalded milk. 3 tablespoons sugar. 

Yolks 2 eggs. Few graius salt. 

l 4 teaspoon vauilla. 

Put sugar in a smooth saucepan, stir constantly over a 
hot fire until melted and discolored, add to milk, and as 
soon as sugar is dissolved, add gradually to yolks of 
eggs slightly beaten, and salt. Cook same as Steamed 
Custard. 

Steamed Coffee Custard. 

1 cup milk. Yolks 2 eggs. 

1 tablespoon ground coffee. Few grains salt. 

\% tablespoons sugar. ^ teaspoon vanilla or brandy. 

Scald milk with coffee, strain, and make same as 
Steamed Custard. 




IRISH MOSS BLANC MANG 



COLD DESSERTS. 189 



Baked Custard. 273 Calories. 

1 egg. % cup scalded milk. 

1% tablespoons sugar. Few gratings nutmeg, or 

Few grains salt. Few grains powdered cinnamon. 

Beat egg slightly, add sugar and salt. Pour on grad- 
ually hot milk, strain into small buttered moulds, sprinkle 
with nutmeg or cinnamon, set in pan of hot water, and 
bake in a slow oven until firm. Remove from moulds for 
serving. 



Baked Purity Custard. 101 Calories. 

White 1 egg. y z cup scalded milk. 

% tablespoon sugar. % teaspoon vanilla. 

Few grains salt. 

Stir white of egg with silver fork to set free the albu- 
men by breaking the cell walls. Add milk gradually, 
salt, and flavoring. Strain, and bake same as Baked 
Custard, the time for cooking being somewhat longer. 



Baked Caramel Custard. 

1 egg. % cup scalded milk. 

2 tablespoons sugar. % teaspoon vanilla. 

Few grains salt. 

Put sugar in a smooth saucepan, and stir constantly 
over a hot fire until melted and of the color and consist- 
ency of maple syrup. Pour on the hot milk, and as soon 
as sugar is dissolved add gradually to egg slightly beaten ; 
then add salt and vanilla. Bake same as plain custard. 
Serve with 

Caramel Sauce. — Melt three tablespoons sugar, and 
as soon as well browned add three tablespoons water. 
Cook five minutes, then cool slightly. 



190 FOOD AND COOKERY. 



Baked Coffee Custard. 

% cup milk. 1 egg. 

% tablespoon ground coffee. % teaspoon brandy, or 
Few grains salt. % teaspoon vanilla. 

1% tablespoons sugar. 

Scald milk with coffee. Strain, and make same as 
Baked Custard. Omit flavoring, if desired, as coffee 
alone would suit the taste of most people. 



Junket Custard. 

% cup milk. ! J Junket tablet, or 

1 tablespoon sugar. 1 teaspoon Fairchild's essence 

% tablespoon brandy, or Pepsin. 

J^ teaspoon vanilla. 1 teaspoon cold water. 

Few grains salt. 

Heat milk until lukewarm, add sugar, salt, flavoring, 
and tablet dissolved in cold water. Pour quickly into 
small moulds, let stand in a warm place until set, then 
put in cold place to chill. Remove from moulds, and 
serve with or without sugar and cream. If needed in a 
hurry, use double the amount of tablet. Sugar may be 
omitted if desired. 



Caramel Junket. 

X c ^p milk. l 4 

\% tablespoons sugar. 1 teaspoon Fairchild's essence 

Few grains salt. Pepsin. 

2 tablespoons boiling water. 1 teaspoon cold water. 
X A teaspoon vanilla. 

Heat milk until lukewarm. Caramelize sugar, add 
boiling water, and cook until reduced to one tablespoon. 
Add to milk, and when well mixed add tablet dissolved in 
cold water and vanilla. Mould, chill, and serve. 



COLD DESSERTS. 191 

Tapioca Cream I. 

1% tablespoons Minute Tapioca. Few grains salt. 
% cup scalded milk. % egg white. 

2 teaspoons sugar. 6 drops vanilla. 

Cook tapioca and milk in double boiler thirty minutes, 
then add sugar and salt ; remove from range, add white 
of egg beaten until stiff, and vanilla. Chill, and serve 
with cream, cooked fruit, or fruit sauce. 

Tapioca Cream II. 

% tablespoon Minute Tapioca. Few grains salt. 
% cup scalded milk. 1 egg. 

2 tablespoons sugar. 34 teaspoon (scant) 

vanilla. 

Add tapioca to milk, and cook in double boiler until 
tapioca is transparent, then add one-half the sugar, and 
as soon as dissolved pour hot mixture slowly on to remain- 
ing sugar mixed with salt, and egg yolk slightly beaten. 
Return to double boiler and cook until mixture thickens, 
then add white of egg beaten stiff. Chill and flavor. 

Tapioca -with Cocoa. 

1 tablespoon Minute Tapioca. % e gg white. 

% cup milk. • 2 teaspoons sugar. 

1 teaspoon Breakfast Cocoa. Few grains salt. 

6 drops vanilla. 

Cook tapioca and milk in double boiler thirty minutes, 
then add cocoa, sugar, and salt mixed together. Remove 
from range and add white of egg beaten until stiff, and 
vanilla. Mould and chill. Serve with sugar and cream. 

Tapioca -with Coffee. 

2 tablespoons Minute Tapioca. 2 teaspoons sugar. 
% cup filtered coffee. 34 teaspoon vanilla. 

Cook tapioca and coffee in double boiler thirty minutes, 
then add sugar and vanilla. Mould, chill, and serve with 
sugar and cream. 



192 FOOD AND COOKERY. 



Hamburg Cream. 

Yolk 1 egg. 1% tablespoons lemon juice. 

1 tablespoon sugar. Few grains salt. 

"White 1 egg. 

Beat yolk of egg slightly, add sugar, lemon juice, and 
salt, then cook over hot water until mixture thickens 
slightly ; then add white of egg beaten until stiff. Turn 
in a glass and chill. Serve with Lady Fingers. 

Orange Cream. 

Yolk 1 egg. 1 teaspoon lemon juice. 

% tablespoon sugar. Few grains salt. 

2% tablespoons orange juice. White 1 egg. 

Make same as Hamburg Cream. 



Wine Cream. 131 Calories. 

Yolk 1 egg. 2 tablespoons wine (.cherry 

% tablespoon sugar. or Madeira). 

White 1 egg. Few grains salt. 

Make same as Hamburg Cream. 



Prune Souffle. 

1 cup prunes. White 1 egg. 

y z cup sugar. Lemon juice. 

Few grains sal;. 

Wash prunes, and soak several hours in cold water to 
cover. Cook in same water until soft, when water should 
be evaporated. Remove stones, using silver knife and fork, 
and force pulp through a sieve. Add sugar and lemon 
juice to taste, and reheat to dissolve sugar, then cool 
mixture. Beat white of egg until stiff, and add gradually, 
while beating constantly, three tablespoons prune mixture. 
Pile lightly on a buttered dish and bake in a slow oven 
emht to ten minutes. Serve cold with Steamed Custard. 



COLD DESSERTS. 193 

Spanish Cream. 

j^ teaspoon granulated % egg yolk. 

gelatin. Few grains salt, 

i^ cup milk. % egg white. 

1 tablespoon sugar. 6 drops vanilla. 

Scald milk with gelatin, add sugar, and pour slowly on 
egg yolk slightly beaten. Return to double boiler and 
cook until mixture thickens, slightly stirring constantly. 
Add salt, white of egg beaten stiff, and flavoring. Turn 
into individual moulds first dipped in cold water, chill, 
un mould, and serve with sugar and cream. 

Coffee Spanish Cream. 230 Calories. 

% cup milk. Yolk 1 egg. 

% cup coffee infusion. Few grains salt. 

1 teaspoon granulated gelatin. White 1 egg. 

2 tablespoons sugar. % teaspoon vanilla. 

Scald milk, add coffee infusion, and gelatin. As soon 
as gelatin is dissolved, add yolk of egg, beaten slightly, 
mixed with sugar and salt. Cook over hot water, stirring 
constantly until slightly thickened; then add white of 
egg beaten stiff, and vanilla. Turn into individual moulds, 
first dipped in cold water. Chill, remove from moulds, 
and serve with sugar and cream. 

Cocoa Cream. 

1 teaspoon Breakfast % cup milk. 

Cocoa. 1 teaspoon granulated 

1 tablespoon sugar. gelatin. 

Few grains salt. Yolk 1 egg. 

y^ cup boiling water. White 1 egg. 

% teaspoon vanilla. 

Mix cocoa, sugar, and salt ; add gradually, while stir- 
ring constantly, boiling water. Let boil one minute, then 
add milk, and as soon as scalded add slowly to the yolk 
of egg slightly beaten. Cook over hot water until mix- 
ture thickens, strain, set in pan of ice water, stir occa- 
sionally, and when quite thick, add white of egg beaten 

13 



194 FOOD AND COOKERY. 

until stiff, and vanilla. Mould, chill, and serve with sugar 
and cream. 

Charlotte Russe. 205 Calories. 

34 cup heavy cream. 134 tablespoons powdered 

% teaspoon granulated sugar. 

gelatin. Few grains salt. 

% tablespoon boiling water. 34 teaspoon vanilla. 

2 Lady Fingers. 

Add sugar to cream and beat until stiff, care being 
taken that cream does not separate. Dissolve gelatin 
in boiling water, strain through cheese cloth, and add 
gradually to first mixture ; then add salt and vanilla and 
stir until well mixed. Line mould with Lady Fingers, turn 
in mixture, chill, and remove from mould for serving. 

Caramel Charlotte Russe. 

34 cup heavy cream. 1 g tablespoon boiling 

2 tablespoons sugar. water. 

3 tablespoons boiling water. Few grains salt. 

% teaspoon granulated 3s teaspoon vanilla. 

gelatin. 2 Lady Fingers. 

Put sugar in small omelet pan, place on hot part of 
range, and stir constantly until melted, and somewhat 
darker in color than maple syrup. Add boiling water, and 
let simmer until syrup is reduced to one tablespoon. Add 
to cream, and beat until stiff. Then add gelatin dis- 
solved in boiling water, salt, and vanilla. Line mould 
with Lady Fingers, turn in mixture, chill, and remove 
from mould for serving. 

Chocolate Charlotte Russe. 

}4 tablespoon Breakfast Cocoa. A 8 teaspoon granulated 

1% tablespoons sugar. gelatin. 

Few grains salt. % tablespoon boiling water. 

2 tablespoons boiling water. 1 S teaspoon vanilla. 

34 cup heavy cream. 2 Lady Fingers. 

Mix cocoa, sugar, and salt, add boiling water gradually, 
and let boil one minute. Cool slightly, add cream, salt, 




CHARLOTTE RUSSE 



*>t 




ALMOND TART 



COLD DESSERTS. 195 

and vanilla, and beat until stiff, then add gelatin dis- 
solved in boiling water and strained. Line mould with 
Lady Fingers, turn in mixture, and chill. 

Strawberry Charlotte. 

Cut selected sweet strawberries in halves lengthwise. 
Line small mould with berries, turn in Charlotte Russe 
mixture, chill, and remove from mould for serving. 

Coffee Charlotte Russe. 

Make same as Charlotte Russe, adding one tablespoon 
coffee extract to cream before whipping. 

Almond Tarts. 

Yolks 2 eggs. % cup Jordan almonds blanched 

% cup powdered sugar. and finely chopped. 

Whites 2 eggs. % teaspoon baking powder. 

3 tablespoons grated y z cup cracker rolled and put 

chocolate. through a fine sieve. 

Few grains salt. 

Beat yolks of eggs until thick and lemon colored, and 
add sugar, gradually ; then fold in whites of eggs beaten 
until stiff and dry. Add remaining ingredients, and bake 
in buttered tin gem pans. Cool, remove centres, and fill 
with whipped cream sweetened and flavored. Garnish 
with whipped cream forced through pastry bag and tube, 
and angelica. 



196 FOOD AND COOKERY. 



CHAPTER XXVI. 

FROZEN DESSERTS. 

T^ROZEN desserts, whether in the form of ices or 
*■ creams, are of inestimable value in the sick-room, 
if given at the proper time and under favorable con- 
ditions. They had better be served with a simple meal 
or between meals, for if introduced as the last course of 
a dinner they are apt to reduce the temperature of the 
stomach contents and thus for a time retard digestion. 
However, if eaten slowly, as they always should be, the 
effect upon digestion is slighter than is usually supposed. 

If eggs and cream enter into their composition, es- 
pecially if the cream be of good quality, they have a high 
food value. Patients, especially children, with but little 
appetite are often tempted by ice cream, and it is fre- 
quently ordered by physicians, as they realize the neces- 
sity of sufficient nourishment and know the value of the 
dish they are recommending. 

When ice cream is home-made, care must be taken that 
it is not too rich nor too sweet ; there is seldom danger of 
these errors in the caterer's products. 

For the individual recipes of ices and ice creams an ice 
cream freezer of ordinary capacity proves impracticable. 
A baby^ ice cream freezer is on the market which answers 
the purpose, but as these are owned by but a few, a 
freezer may be improvised which does the work to the 
satisfaction of the nurse. A five-pound lard pail, one- 
pound baking powder can, silver-plated knife and spoon, 
complete the outfit. If the mixture to be frozen is a 
water ice, containing fruit juices, a jelly tumbler with 
fitted cover is substituted for the baking powder can. as 










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FROZEN DESSERTS. 197 

the action of the acid on the tin is liable to produce a 
poisonous compound. 

Chemistry of freezing Ices and Creams. 

Ice and rock or coarse fine salt are used for freezing 
ices and creams. Salt has a great affinity for water, 
causing the ice to melt rapidly, thus withdrawing heat 
from the contents of the can, which causes the mixture to 
freeze. The principle of latent heat is here demonstrated. 
In the one case the ice, a solid, is changed to a liquid ; 
in the other case the liquid mixture is changed to a solid. 

How to freeze Ices and Creams. 

Finely crushed ice and rock or coarse fine salt are 
necessary for the freezing of ices and creams. They are 
used in the proportion of three parts ice to one part salt. 
These proportions are satisfactory for the production of a 
smooth, fine-grained cream. 

If more salt is employed the cream is coarser and less 
smooth in texture ; where less salt is used more time is 
required for the freezing, with no better results. When 
water ices are to be frozen, one-half salt and one-half ice 
is employed, if a granular consistency is desired, as is the 
case in frappes or granites. 

Cover bottom of pail with crushed ice, put in baking 
powder box or tumbler containing mixture to be frozen, 
and surround with ice and salt in correct proportions, 
adding ice and salt alternately, until the pail is two- 
thirds full. 

Turn box or tumbler with hand, and as soon as mixture 
begins to freeze scrape frozen portion from sides of box 
or tumbler and beat mixture with a spoon, so continuing 
until the entire mixture is frozen. 

If the baby ice cream freezer is used, fill tub with ice 
and salt in correct proportions, turn crank slowly at first, 
that the contents nearest the can may be acted upon by 
the salt and ice. After the mixture is frozen to the con- 



198 FOOD AND COOKERY. 

sistency of a mush, then the crank may be turned more 
rapidly. Do not draw off the water until the freezing is 
accomplished, unless there is a possibility of the salt water 
getting into the can. 

An ice shaver or a small burlap bag and wooden mallet 
are the best utensils for crushing ice. 

Lemon Ice. 

^ cup sugar. i^ cup boiling water. 

2 tablespoons lemon juice. 

Make a syrup by boiling sugar and water five minutes. 
Cool, add lemon juice, strain, and freeze, using three 
parts finely crushed ice to one part rock salt. Serve in 
frappe or champagne glass. 

Orange Ice. 

3^ cup sugar. }{ cup orange juice. 

y 2 cup boiling water. )£ tablespoon lemon juice. 

Make syrup by boiling sugar and water five minutes. 
Cool, acid fruit juices, strain, and freeze. To obtain 
orange juice, cut orange in halves crosswise, remove pulp 
and juice, using a spoon, then strain through cheese cloth. 
A glass lemon squeezer may be used if care is taken not 
to break the peel. Take out all tough portions and re- 
maining pulp from peel and point tops, using sharp 
scissors. Fill cups thus made with ice for serving. 

Grape Fruit Ice. 

Y z cup sugar. % cup boiling water. 

L 3 cup grape fruit juice. 

Make same as Orange Ice. Serve in sections of grape 
fruit pulp. Garnish with candied cherries. 

Pineapple Ice. 

% cup canned shredded ! 4 cup cold water, 

pineapple. Lemon juice. 

Add water to pineapple, cover, and let stand in cold 
place thirty minutes. Strain through cheese cloth, add 




CUP ST. JACQUES 



FROZEN DESSERTS. 199 

lemon juice to taste, then freeze. If fresh pineapple is 
used, add syrup to sweeten. 

Raspberry Ice. 

3 tablespoons sugar. % cup water. 

1 cup raspberries. 1 teaspoon lemon juice. 

Sprinkle raspberries with sugar, cover, and let stand 
one hour ; then mash and squeeze through cheese cloth to 
express as much juice as possible. Add lemon juice and 
freeze. Raspberry ice made in this way is of a much 
brighter color than when the fruit juice is added to a 
syrup. 

Strawberry Ice. 

Make same as Raspberry Ice, using strawberries in 
place of raspberries. The quantity of sugar must depend 
somewhat on the acidity of the fruit. 

Grape Sherbet. 

% cup water. 1 tablespoon orange 
2 tablespoons sugar. juice. 

J^ cup unfermented grape 1 teaspoon lemon juice, 
juice. 

Mix ingredients in order given, strain, freeze, and 
serve in frappe glass. 

Milk Sherbet. 

% cup milk. 1 tablespoon sugar. 

2 tablespoons lemon juice. 

Add lemon juice to sugar and pour on gradually milk ; 
then freeze. One-half milk and one-half cream may be 
used in place of all milk. 

Vanilla Ice Cream. 

3^ cup thin cream, or 1 tablespoon sugar. 

J^ cup heavy cream and j^ teaspoon vanilla. 

J^ cup milk. Few grains salt. 

Mix ingredients and freeze. 



200 FOOD AND COOKERY. 

Pistachio Ice Cream. 

Color Vanilla Ice Cream mixture with Burnett's Leaf 
Green and add one-sixth teaspoon almond extract ; then 
freeze. 

Macaroon Ice Cream. 

Roll or pound macaroon drops or stale macaroons ; 
there should be two tablespoons. Add to Vanilla Ice 
Cream mixture, let stand one-half hour; then freeze. 

Caramel Ice Cream. 

1 / 8 cup thin cream, or \y 2 tablespoons sugar. 

V 6 cup milk and 1 tablespoon boiling water. 

y 6 cup heavy cream. } 3 teaspoon vanilla. 

Few grains salt. 

Put sugar in a small saucepan : place on range and 
stir constantly until melted. Add water, and boil until 
mixture is reduced to one tablespoon. Add cream very 
slowly, vanilla, and salt: then freeze. 

Coffee Ice Cream. 

I tablespoon ground coffee. 1 4 cup heavy cream. 

J-4 cup milk. 1 tablespoon ragar. 

Few grains salt. 

Add coffee to milk, cook over hot water five minutes, 
and strain. Add remaining ingredients, strain through 
cheese cloth, and freeze. 

Chocolate Ice Cream. 

J£ square Baker's Chocolate. * 3 cup thin cream. 

1 tablespoon sugar. Few grains salt. 

1 tablespoon boiling water. 10 drops vanilla. 

Melt chocolate in small saucepan placed over hot 
water, add sugar and boiling water gradually, stirring 
constantly. Pour on slowly cream, add salt and vanilla, 
then freeze. 



/ 




FLOWERING ICE-CREAM 



FROZEN DESSERTS. 201 

Concord Ice Cream. 

5 tablespoons thin cream. 4 tablespoons unfer- 

\% tablespoons heavy cream. mented grape juice. 

1 tablespoon sugar. Lemon juice. 

Mix cream, sugar, and grape juice, then add lemon 
juice to taste, and freeze. 

Frozen Chocolate with Whipped Cream. 

% cup milk. 1% tablespoons sugar. 

% square Baker's Chocolate. 2% tablespoons boiling water. 
Few grains salt. 

Scald milk, and add one tablespoonful sugar. Melt 
chocolate, add remaining sugar, salt, and, gradually, boil- 
ing water. Let boil one minute, add gradually scalded 
milk, cool, freeze, and serve in frappe glass with Whipped 
Cream (see p. 177). 

Cup St. Jacques. 

Fill champagne glass one-half full of Lemon, Orange, 
or Strawberry Ice. Make depression in centre, and pour 
in three-fourths teaspoon Maraschino cordial. Fill glass, 
slightly rounding with ice, and garnish with banana cut in 
one-fourth inch slices and slices cut in quarters, candied 
cherries cut in halves, and Malaga grapes from which 
skin and seeds have been removed. If Strawberry Ice 
is used, garnish with banana, and strawberries cut in 
halves. 

Flowering Ice Cream. 

Line a flower-pot, having a two and one-half inch 
diameter at top, with paraffine paper, fill with ice cream, 
and sprinkle with grated vanilla chocolate to represent 
earth. Insert a flower in the centre of cream. 

Ice Cream in a Box. 

Trim four Lady Fingers on ends and one edge, so that 
when put together they will make a square. Put on 



202 FOOD AND COOKERY. 

serving plate and tie in place with narrow ribbon. Insert 
in box thus made a slice from a small brick of ice cream. 
Garnish with flowers and serve. If apple blossoms are 
employed, use pink ribbon ; if buttercups, yellow ribbon ; 
if violets, lavender ribbon. Pieces of ice cream may 
be bought for ten cents at many restaurants and caterers, 
of correct size for the Lady Finger box. 







ICE-CREAM IN A BOX, 
GARNISHED WITH PINK RIBBON AND APPLE BLOSSOMS 



J 



FRUITS AND HOW TO SERVE THEM. 



203 



CHAPTER XXVII. 
FRUITS AND HOW TO SERVE THEM. 



COMPOSITION. 



Fresh Fruits. 

Apples, . . . 

Apricots, . . 

Bananas, . . 

Cranberrries, . 

Grapes, . . . 

Lemons, . . . 

Oranges, . . 

Mushmelons, . 
Pineapples (edible 

portion), . 

Plums, . . . 
Raspberries (red), 

Strawberries, . 

Dried Fruits. 
Dates, . . . . 

Figs, 

Prunes, . . . . 



Refuse. 
Per cent. 

25.0 

6.0 

35.0 

25.0 
30.0 
27.0 
50.0 



Water. Proteid. Fat. 



63.3 
79.9 
48.9 
88.9 
58.0 
62.5 
63.4 
44.8 



5.0 



89.3 
74.5 
85.8 
5.0 85.9 



10.0 



15.0 



13.8 

18.8 
19.0 



.3 
1.0 

.8 
.4 
1.0 
.7 
.6 
.3 

.4 

.9 

1.0 

.9 

1.9 
4.3 
1.8 



.4 
.6 
1.2 
.5 
.1 



Carbo- 
hydrates. 

10.8 
12.6 
14.3 

9.9 
14.4 

5.9 

8.5 

4.6 

9.7 
19.1 
12.6 

7.0 



Fuel value 
Ash. per pound. 
Calories. 



2.5 
.3 



70.6 
74.2 
62.2 



.3 
.5 
.6 
.2 
.4 
" .4 
.4 
.3 

.3 
.5 

.6 
.6 

1.2 
2.4 
2.0 



220 
225 
300 
215 
335 
145 
170 
90 

200 
370 
255 
175 

1450 
1475 

1190 



T^KUITS are, usually, at their best when served fresh, 
-■- ripe, and in season, and there are but few with whom 
they do not agree. Those who cannot take them in the 
raw state often find them acceptable when cooked. 

Fresh fruits have but little food value, but their use in 
dietaries is of great importance nevertheless, on account 
of the mineral coustituents which they contain. These 
constituents are made of potash combined with various 
vegetable acids, namely, tartaric, citric, malic, oxalic, etc., 
which render the blood more alkaline and the urine less 
acid. The antiscorbutic value of fruits is due to these 



204 FOOD AND COOKERY. 

constituents. A case of scurvy is quickly acted upon by 
the use of fresh fruits. 

The nutritive value of fruits is chiefly in the form of 
fruit sugar (levulose), although some fruits contain cane 
sugar (sucrose) as well as fruit sugar. Examples : apples, 
apricots, pineapples, etc. The carbohydrate of fruit con- 
tains, besides sugar, vegetable gums, which when boiled 
yield a jelly-like substance. Exception must be made 
to bananas, which contain their carbohydrate largely in the 
form of starch. Dried fruits have much greater nutritive 
value than fresh fruits. Weight for weight, dried figs are 
more nourishing than bread. 

The flavor of fruits, although of no nutritive value, helps 
to make them useful as foods, as they act as stimulants 
to the appetite and aids to digestion. 

In selecting fresh fruit choose that which is sound, 
firm, and not over-ripe. Fruit which has began to de- 
compose contains micro-organisms, which are likely to 
cause many ills. Bruised, imperfect fruit, even if bought 
at a small price, proves no economy. 

Cooking of. 

The flavor of fruits is impaired by cooking, but when 
they contain a large proportion of cellulose their digesti- 
bility is increased. 

Cooking fruits also converts their gums into a gelati- 
nous form, which change is demonstrated in the making 
of jellies. 

Unripe fruits, which ought never to be allowed in the 
raw state, are rendered fit for consumption by cooking. 

Digestibility. 

The digestibility of fruits depends largely upon the 
quantity of cellulose they contain, their number of seeds. 
and their ripeness ; also the fineness of their division 
when reaching the stomach. 

Peach pulp forced through a sieve or scraped apple 
pulp is often easily digested, when, if eaten in the usual 



FRUITS AND HOW TO SERVE THEM. 205 

way and imperfectly masticated, would prove a stomach 
irritant. When unripe fruits are eaten their excess of 
acids causes pain, colic, diarrhoea, and nausea. During 
the ripening of fruits their sugar increases, while their 
acids decrease. Ripe fruits act as a mild stimulant to 
digestion. 

Baked Apples. 

Wipe, core, and pare sour apples. Put in an earthen 
or granite ware baking-dish, fill cavities with sugar, and 
allow six drops lemon juice to each apple, then cover 
bottom of dish with boiling water. Bake in a hot oven 
until soft, basting every eight minutes with syrup in dish. 
Care must be taken that apples do not lose their shape. 
In the spring of the year when apples are somewhat flat 
and insipid to the taste, a few gratings nutmeg, which 
should be mixed with the sugar, are a great improvement 
to baked apples. Serve hot or cold, with or without 
sugar and cream. 

Apple Sauce. 

Wipe, quarter, core, and pare two apples. Make a 
syrup by boiling one-third cup, each, water and sugar, 
and a few grains salt, six minutes. Add apple to cover 
bottom of saucepan, and cook until soft, watching care- 
fully that sections of apple do not lose their shape. Re- 
move from syrup, then cook remaining pieces. Strain 
syrup remaining in pan over apples. 

Strained Apple Sauce. 

Wipe, quarter, core, and pare one and one-half apples. 
Put in saucepan, sprinkle with sugar, add a few grains 
salt, and enough water to prevent apples from burning. 
Cook slowly until apples are soft, then rub through a 
sieve. 

The quantity of sugar and water used must depend on 
the sweetness and juiciness of the fruit. 



206 FOOD AND COOKERY. 

Baked Apple Sauce. 

\% apples (pared, cored, and 2 tablespoons brown sugar. 

cut in eighths). 1 teaspoon lemon juice. 

1 tablespoon water. 

Put alternate layers of apple, sugar, and seasonings in 
a small earthen baking-dish ; cover, and bake in a slow 
oven for one hour. A Tew gratings nutmeg may be used 
if desired. Serve hot or cold. 

Apples in Bloom. 

Select a medium-sized bright red apple. Wipe, and 
put in small saucepan. Add two-thirds cup boiling water 
and cook slowly until apple is soft, turning frequently. 
Take from saucepan, and remove skin carefully, using a 
silver knife. Scrape off all pulp that adheres to skin and 
replace on apple, that the red color may not be lost. To 
water in saucepan add one and one-half tablespoons 
sugar, few gratings lemon rind, and three-fourths table- 
spoon orange juice. Let simmer until syrup is reduced 
to two tablespoons, then strain over apple. Chill, and 
serve with whipped cream. 

Apple Snow. 

Wipe, pare, core, and quarter one sour apple. Put in 
small strainer, place over boiling water, cover, and let 
steam until apple is soft, then rub through a sieve ; there 
should be one-fourth cup apple pulp. Beat white of one 
egg until stiff, using a silver fork. Sweeten apple pulp 
to taste and add gradually to beaten white of egg, con- 
tinuing the beating. Pile lightly on glass serving-dish. 
chill, and serve with cream or Steamed Custard. 

Dried Apricot Sauce. 

Pick over and wash one- third cup dried apricots, cover 
with water, and let soak several hours. Cook slowly in 
same water until soft, adding more water if necessary. 
Sweeten to taste, and add a few grains salt. 







/ 



GRAPE FRUIT 




MELON GARNISHED FOR SERVING 



FRUITS AND HOW TO SERVE THEM. 207 

Strained Apricot Sauce. 

Make same as Dried Apricot Sauce, force through a 
strainer, and add orange juice to taste. 

How to serve a Banana. 

Remove skin from a thoroughly ripe banana, and scrape 
to remove the astringent principle which lies close to skin. 
Cut in thin slices, arrange on a serving-dish, sprinkle with 
sugar and a few drops lemon juice. 

Banana is served frequently with sugar and cream, but 
proves difficult of digestion to most people in health; 
therefore its use would better be avoided for the sick. 

Baked Banana. 

Wipe banana and loosen one section of skin, then re- 
place. Put in shallow pan, cover, and bake until skin is 
very dark, when banana should be soft. Remove from 
skin, sprinkle with powdered sugar, and serve at once. 

Cranberry Sauce. 

Pick over and wash one cup cranberries. Put in sauce- 
pan, add one-third cup sugar, and one-third cup water, 
bring to boiling point, and let boil five minutes. Remove 
from fire, force through a strainer, and cool. 

Cranberry Jelly. 

Pick over and wash one cup cranberries. Put in sauce- 
pan, add one-half cup sugar and one-fourth cup water, 
bring to boiling point and let boil five minutes. Remove 
from fire, force through a strainer, and pour into individual 
glass or china moulds. Turn from moulds for serving. 

Stewed Figs. 

% cup finely chopped figs. % tablespoon sugar. 

% cup water. 1 teaspoon lemon juice. 

Few grains salt. 

Cook figs, sugar, and water two hours in top of double 
boiler. Add lemon juice and salt. Chill before serving. 
One-half tablespoon sherry wine may be added if desired. 



208 FOOD AND COOKERY. 

How to serve Grapes. 

Put a bunch in colandar and pour over cold water, 
drain, chill, and arrange on serving-dish. Imperfect 
grapes, as well as those under ripe or over ripe, should be 
removed. 

A patient should never be allowed to eat grape skins, 
and in many cases it is desirable to remove grape seeds. 

How to serve Grape Fruit. 

Wipe grape fruit and cut in halves crosswise. With a 
small sharp pointed knife make a cut separating pulp from 
skin around entire circumference ; then make cuts separ- 
ating pulp from tough portion which divides fruit into 
sections. Remove tough portion in one piece, which may 
be accomplished by one cutting with scissors at stem or 
blossom end close to skin. Sprinkle fruit pulp left in 
grape fruit skin generously with sugar. Let stand ten 
minutes, and serve. Place on fruit plate and garnish with 
a candied cherry. 

Ways of serving Oranges. 

1. Wipe orange and cut in halves crosswise. Place one- 
half on a fruit plate, having an orange spoon or teaspoon 
on plate at right of fruit. 

2. Wipe and cut orange in halves crosswise. Remove 
pulp and juice, using a spoon. Sprinkle with sugar and 
serve in a glass dish. Should the orange be allowed to 
stand for any length of time after the sugar is added, a 
bitter flavor will be developed. 

3. Peel an orange and remove as much of the white 
portion as possible. Remove pulp by sections, which 
ma} 7 be accomplished by using a sharp knife and cutting 
pulp from tough portion first on one side of section, then 
on other. Should there be any white portion of skin re- 
maining on pulp it should be cut off. Arrange sections 
on glass dish or fruit plate. If the orange is a seeded 
one, remove seeds. 




ORANGE PULP 




ORANGE PREPARED AND ARRANGED FOR SERVING 



FRUITS AND HOW TO SERVE THEM. 209 

4. Remove peel from an orange in such a way that 
there remains a one-half inch band of peel equal distance 
from stem and blossom end. Cut band, separate sections, 
ar rrange around a mound of sugar. 

Stewed Prunes. 

cup prunes. 2% tablespoons sugar. 

1 cup cold water. Few grains salt. 

Wash and pick over prunes. Put in saucepan, add 
water, and soak two hours ; then cook slowly until soft in 
same water. When nearly cooked add sugar and salt. 
If soft selected prunes are used, the soaking will not be 
necessary. 

Baked Pears. 

Wipe, quarter, and core pears. Put in earthenware 
baking-dish, sprinkle with sugar, or add a small quantity 
of molasses, then add enough water that pears will not 
burn. Cover, and cook two or three hours in a very slow 
oven. Seckel pears baked whole are delicious. 

Orange Marmalade. 

9 oranges. 8 lbs. sugar. 

4 lemons. 4 quarts water. 

Wipe fruit and cut crosswise in as thin slices as possible, 
removing seeds. Put into preserving kettle, cover with 
the water, and let stand thirty-six hours. Place on range, 
bring to boiling point, and let boil two hours. Add 
sugar and let boil one hour. Turn into sterilized jelly 
tumblers and cover each glass with a circular piece of 
paraffine paper, then with a larger circular piece of letter 
paper, fastening paper securely over edge of glass with 
mucilage. 

Strawberries. 

Select one dozen ripe strawberries from which hulls 
have not been removed. Place in colander, pour over one 
cup cold water, or, if time allows, dip each one separately 

14 



210 FOOD AjSTD cookery. 

in cold water and drain. Arrange around a small mound 
of powdered sugar. When strawberries are to be served 
with hulls removed, wash before hulling. 

Peach Snow. 

Wipe and remove skin from one peach. Force pulp 
through a sieve, and if there is much juice, drain. Beat 
the white of one egg until stiff, using a silver fork. Add 
peach pulp gradually, while continuing the beating. 
Sweeten with powdered sugar, pile on glass dish, and 
serve with Steamed Custard or cream. 

Orange Mint Cup. 

Remove pulp from a sour orange. Sprinkle with three- 
fourths tablespoon powdered sugar, and add one-half 
tablespoon finely chopped mint, and one teaspoon, each, 
lemon juice and Sherry. Chill thoroughly. Turn into 
champagne or frappe glass, and garnish with a sprig of 
mint. 

How to serve Cantaloup Melon. 

Wipe a cantaloup and cut in halves crosswise. Remove 
seeds and stringy portions. Put one-half melon on fruit 
plate. Fill with crushed ice and garnish with leaves. 

Fruit Salad I. 

Arrange alternate layers of orange pulp, canned shredded 
pineapple, and sliced banana, sprinkling the layers of 
orange and banana with powdered sugar. Chill before 
serving. 

Fruit Salad II. 

Arrange alternate layers of orange pulp, strawberries 
cut in halves lengthwise, and sliced banana, sprinkling 
each layer with powdered sugar and a few drops lemon 
juice. Chill, and garnish with whole strawberries and 
Malaga grapes skinned, seeded, and cut in halves length- 
wise. 




*\ 




ORANGE MINT CUP 



WAFERS AND CAKES. 211 



CHAPTER XXVIII. 
WAFERS AND CAKES. 

Oat Wafers. 

% cup rolled oats. 1 tablespoon sugar. 

J4 cup wheat preparation. J^ teaspoon salt. 

% cup flour. 1% tablespoons butter. 

Hot water. 

Mix first five ingredients. Work in butter with tips of 
fingers, and add enough water to hold ingredients to- 
gether. Toss on a floured cloth, pat, and roll as thinly as 
possible. Shape with a cutter or cut in strips, using a 
sharp knife. Bake on a buttered sheet in a slow oven 
until delicately browned. 

These are much enjoyed by a convalescent with a glass 
of milk or cup of cocoa. 

Scotch Cookies. 

1 egg. % CU P nne oatmeal. 

)4 cup sugar. 2 cups flour. 

% cup thick cream. 2 teaspoons baking powder. 

1 teaspoon salt. 

Beat egg until light, add sugar and cream ; then add 
oatmeal, flour, baking powder, and salt mixed and sifted. 
Chill mixture. Toss on a floured board, roll, shape with 
a round cutter, and bake in a moderate oven. 

Wheat Crisps. 

y z cup butter. % cup wheat preparation. 

2 tablespoons sugar. % teaspoon salt. 

)4 cup milk. Flour. 

Cream the butter, add sugar gradually, milk, wheat 
preparation mixed with salt, and enough flour to roll. 



212 FOOD AND COOKERY. 

Toss on a floured Magic Cover, roll as thinly as possible, 
and cut in strips four inches long by three-fourths inch 
wide, or shape with a cutter. Bake in a slow oven until 
delicately browned. 



Hot "Water Gingerbread. 

2 tablespoons molasses. % teaspoon soda. 

1 tablespoon boiling water. % teaspoon ginger. 

4)^ tablespoons flour. Few grains salt. 

1% teaspoons melted butter. 

Add water to molasses. Mix, and sift dry ingredients; 
combine mixtures, add butter, and beat vigorously. Pour 
into individual buttered tins, and bake in a moderate oven 
fifteen to twenty minutes. This recipe makes two cakes. 



Angel Drop Cakes. 

Whites 2 eggs. 1 4 cup flour (sifted four times). 

J^ teaspoon cream of tartar. Few grains salt. 
J^ cup fine granulated sugar. }$ teaspoon vanilla. 

Beat whites of eggs until frothy, add cream of tartar, 
and beat until stiff ; then add sugar gradually, while 
beating constantly, and flavoring. Cut and fold in flour 
mixed with salt. Drop from tip of teaspoon, one inch 
apart, on an inverted pan covered with unbuttered paper. 
Sprinkle with sugar, and bake ten to twelve minutes in a 
moderate oven. 

Lady Fingers. 

Whites 3 eggs. Yolks 2 eggs. 

y z cup powdered sugar. 1 $ cup flour. 

X teaspoon vanilla. 1 8 teaspoon salt. 

Beat whites of eggs until stiff and dry. and add sugar 
gradually, while beating constantly. Beat yolks of eggs 
until thick and lemon colored. Combine mixtures, add 
flavoring, then cut and fold in flour mixed and sifted 




OAT WAFER MIXTURE ILLUSTRATING SHAPING 




OAT WAFERS 



WAFERS AND CAKES. 213 

with salt. Shape, using a pastry bag and tube four and 
one-half inches long and one inch wide on a tin sheet 
covered with unbuttered paper. Sprinkle with powdered 
sugar, and bake eight to ten minutes in a moderate oven. 



Sponge Baskets. 

Yolk 1 egg. White 1 egg. 

% cup sugar. j& cup flour. 

3 tablespoons hot milk or water. % teaspoon baking powder. 

3^ teaspoon lemon extract. % teaspoon salt. 

Beat yolk of egg until thick and lemon colored, add, 
gradually, one-half the sugar, while beating constantly ; 
then add water or milk, remaining sugar, lemon extract, 
white of egg beaten stiff, and flour mixed and sifted with 
salt and baking powder. Bake in buttered gem pans 
fifteen or twenty minutes. Remove from pan, cool slightly, 
scoop out centres, and fill with Hamburg cream or whipped 
cream sweetened and flavored. Insert strips of angelica 
to represent handles. 



Little Sponge Cakes. 

Yolks 2 eggs. Flour. 

% cup sugar. % teaspoon baking powder. 

1% tablespoons cold water. % teaspoon salt. 
% tablespoon corn starch. Whites 2 eggs. 

% teaspoon lemon extract. 

Beat yolks of eggs until thick and lemon colored, add 
sugar gradually, and beat two minutes ; then add water. 
Put corn starch in cup and add flour to one-half fill cup. 
Mix and sift corn starch, flour, baking powder, and salt, 
and add to first mixture. When well mixed add flavoring, 
and whites of eggs beaten until stiff. Turn mixture into 
small tin gem pans previously buttered and floured, 
sprinkle with sugar, and bake in a moderate oven until 
delicately browned. 



214 FOOD AND COOKERY. 

Sponge Cake. 

Yolks 3 eggs. Few gratings lemon rind. 

% cup sugar. Whites 3 eggs. 

% tablespoon lemon juice. % CU P flour. 
% teaspoon salt. 

Beat yolks of eggs until thick and lemon colored, 
and add sugar, gradually, while beating constantly. Add 
lemon juice, rind, and whites of eggs beaten until stiff 
and dry, folding rather than stirring mixture to keep in as 
much air as possible ; then cut and fold in flour mixed 
and sifted with salt. Bake forty minutes in a small deep 
cake pan. The cake should begin to rise during the first 
ten minutes, continue rising, and begin to brown during 
the second ten minutes ; continue browning during the 
next ten minutes, and in the last ten minutes finish baking 
and shrink from the pan. The success of a sponge cake 
depends upon the amount of air beaten into the eggs and 
the expansion of that air during baking. A slow oven 
is necessary for the baking of a genuine sponge cake. So- 
called sponge cake recipes which call for baking powder 
require a moderate oven. 

Plain Cake. 

\y^ tablespoons butter. 2 tablespoons milk. 
J^ cup sugar. 7 tablespoons flour. 

% egg. ] ., teaspoon baking powder. 

Few grains salt. 

Cream the butter, add sugar, gradually, and egg well 
beaten. Mix and sift flour, baking powder, and salt, 
and add to first mixture alternately with milk. Bake in 
buttered and floured individual tins, in a moderate oven, 
twenty minutes. This recipe makes three cakes. 

Cream Cakes. 

>4 cup butter. 2 eggs. 

% cup boiling water. x . z cup flour. 

Put butter and water in saucepan and place on front 
of range. As soon as boiling point is reached, add flour 







WHEAT CRISPS 




ANGEL DROP CAKES 



WAFERS AND CAKES. 215 

all at once, and stir vigorously. Remove from range as 
soon as mixture begins to leave sides of saucepan, and 
add unbeaten eggs one at a time, beating until thoroughly 
mixed between the addition of eggs. Drop by spoonfuls 
on a buttered sheet one and one-half inches apart, shaping 
with handle of spoon as nearly circular as possible, having 
mixture slightly piled in centre. Bake twenty- five minutes 
in hot oven. Cool, split, and fill with Cream lulling or 
whipped cream sweetened and flavored. 

Cream Filling. 

% cup sugar. 1 egg. 

3 tablespoons flour. 1 cup scalded milk. 

Few grains salt. 3€ teaspoon lemon extract. 

Mix dry ingredients, add egg slightly beaten, and pour 
on gradually scalded milk. Cook fifteen minutes in 
double boiler, stirring constantly until thickened, and 
afterwards occasionally. Cool and flavor. 

Cereal Macaroons. 

White 1 egg. 5 tablespoons wheat preparation. 

)4 cup fine granulated sugar. 1 teaspoon vanilla. 

Beat white of egg until stiff, add gradually the sugar 
w T hile beating constantly ; then add wheat, and continue 
beating, and vanilla. Drop from tip of spoon on a 
buttered sheet one and one-half inches apart. Bake 
twelve to fifteen minutes in a slow oven. 

Marguerites. 

J^ cup sugar. J^ CU P English walnut meat 

2 tablespoons water. (finely cut). 

White % egg. 

Boil sugar and water without stirring, until syrup will 
thread when dropped from tip of spoon ; then stir until 
it begins to grain. Add syrup to white of egg beaten un- 
til stiff. Add nut meats and spread on saltines. Bake 
until delicately browned. 



216 



FOOD AND COOKERY. 



Meringues or Kisses. 



Whites 2 eggs. 



% cup fine granulated sugar. 
J^ teaspoon vanilla. 



Beat whites of eggs until stiff, add gradually two- 
thirds of the sugar while beating constantly, and continue 
beating until mixture will hold its shape ; fold in remain- 
ing sugar and add flavoring. Shape with a spoon or 
pastry bag and tube on wet board covered with buttered 
paper. Bake thirty minutes in a very slow oven. Re- 
move from paper and put together in pairs ; or if intend- 
ing to fill with ice cream or water ice, remove soft part 
with spoon and place meringues in oven to dry. 




SPOXGE BASKET 



DIABETES. 217 

CHAPTER XXIX. 

DIABETES. 

TMABETES means grape sugar in the urine on an 
*^ ordinary diet. In the first stage of the disease 
starch turns to sugar ; in the second, albumen ; and in the 
third, fat. 

Diabetes is essentially a dietetic disease. No drug or 
medicinal remedy has yet been found which is a curative, 
but prescribed diet keeps the disease under control, and 
unless the case is severe and of long standing sugar may 
entirely disappear from the urine. It might seem from 
this statement that diabetic cures have been accomplished, 
though such is the case only with the rarest exception. 
If the patient returned to his ordinary mixed diet, sugar 
would reappear in the urine. 

When the disease develops in childhood, but little can 
be done to help the sufferer, and the patient lives but a 
few weeks, or at best a few months. There is a case 
reported by Naunyn in his work on Diabetes mellitus, 
however, which is an exception to this rule. When the 
disease develops in adults, life may be prolonged and 
made pleasurable for many years, and death often follows 
from other causes than diabetes. 

The average daily diet of a man weighing one hundred 
and fifty-four pounds has been estimated to include : 

Carbohydrates. 



en 








© 


Proteids. 




3 

p 


M 


Fats. 


g 


to 
en 


§ 


B 


OP 


0«5 


w 


I 




| 




B 




B . 




CD 




® 1 



Grammes 


Calories. 


Calories. 


500 


X 


4.1 = 


2050 


125 


X 


4.1 = 


512.5 


50 


X 


9.3 == 


465 



3027.5 



218 FOOD AND COOKERY. 

It may be seen from the above table that the chief 
source of heat and energy comes from carbohydrates, and 
it is this class of food that yields the most of the sugar in 
the body, a small part only being obtained from the 
proteids. 

It is therefore necessary to eliminate the carbohydrates 
as far as possible, to increase the proteids and to a 
greater extent the fats in dietetic diet, allowing two 
hundred grammes more fat than the daily dietary of a 
healthy person requires. The change in diet must be 
a gradual one, as a too sudden reduction of the carbo- 
hydrates might prove fatal. Acids are constantly being 
formed within the body, and these burn in a carbohydrate 
fire, and acid formation increases when carbohydrates are 
cut down. By the use of a larger amount of meat the 
amount of acids in the body is still further increased, 
while by restricting vegetables the salts are diminished 
which neutralize these acids, and if not kept under con- 
trol the patient will die of acid poisoning. It is an 
imperative need that there be a movement of the bowels 
every day. If there be a neglect in this direction patients 
are more liable to succumb to acid poisoning. Bicar- 
bonate of soda is used as a safeguard to aid in the 
neutralization of the acids. 

The first duty of the physician is to decrease the 
quantity of sugar in the urine, and as far as possible 
restore the power to assimilate carbohydrates, which is 
accomplished by resting those functions of the body 
which are used in the digestion of the same. If the 
latter is not accomplished the power to assimilate such 
foods gradually diminishes. 

Proteids in Diet. 

The proteids in the diet of the diabetic must be obtained 
from animal foods, from which he can choose almost with- 
out restriction. Meats, fish, and eggs may be indulged 
in freely. Four to six eggs may be taken daily. Clams, 
oysters, and mussels contain glycogen (animal starch), 



DIABETES. 219 

which is a carbohydrate, therefore they must be avoided, 
except in mild forms of the disease, or allowed in re- 
stricted amounts. Liver contains so little glycogen that 
it is practically never necessary to restrict its use. 

Fats in Diet. 

Many people have a great repugnance to the use of 
much fat, therefore the problem of supplying a sufficient 
quantity to the diabetic is a perplexing one. It must be 
so combined with other foods as to disguise it as far as 
possible, and thus avoid the impression on the patient 
that he is eating a large quantity of fat. 

The best fats are butter, cream, eggs, cheese, olive oil, 
and the fat from bacon, meat, and oily fish. A diabetic 
should take at least one-fourth pound butter per day, 
and one-half pint cream. There is but little tendency to 
gastric disorders among diabetics, which proves of much 
assistance in arranging menus. 

Green vegetables prove the most efficient butter car- 
riers, spinach heading the list: Other examples, cabbage, 
asparagus, string beans, etc. If a small quantity of 
potato is allowable it may take up one-half its weight in 
butter and one-fourth its weight in heavy cream. 

Cream is preferable to milk, and should be used as a 
substitute for it as far as possible. There is about five 
per cent of lactose in milk, but only three to four per 
cent of lactose in cream. 

Cheese and olive oil form a very important article in 
the dietary and may be introduced without much difficulty. 

Vegetables allowed on all Strict Diets. 

Artichokes (French). Cranberries. 

Asparagus. Cucumbers. 

Brussels Sprouts. Horseradish. 

Cabbage (red & white). Lettuce. 

Cauliflower. Mushrooms. 

Celery-tops. Olives. 



220 



FOOD AND COOKERY. 



Onions. 
Parsley. 
Radishes. 
Rhubarb. 



Spinach. 
String Beans. 
Tomatoes. 
Water-Cress. 



Fruits allowed. 



Only in measured quantities. They contain about ten 
per cent sugar. 



Apples (sour). 

Apricots. 

Blackberries. 

Currants. 

Gooseberries. 

Grape Fruit. 



Lemons. 

Oranges. 

Peaches. 

Plums. 

Raspberries. 

Strawberries. 



Grape fruit and oranges are exceedingly popular and 
seem especially to agree with diabetics. There is rarely 
a stage of the disease when an orange or grape fruit can- 
not be taken once a day. 

Condiments. 

The use of condiments is not restricted. Salt, spices, 
flavoring extracts, vinegar, and table sauces may be used 
as desired, and are of much help in preparing menus. 

Alcohol. 
Brandy, whiskey, rum, gin, claret wine, sour cider, and 
Bollinger dry champagne are all used, the preference 
generally being shown for brand}' ; three to six teaspoons 
are taken daily, while eight may be allowed. Brandy as- 
sists in the digestion of fats. While brandy is consti- 
pating under ordinary conditions, it does not prove so 
with the diabetic on account of the large quantity of fat 

in his diet. 

Beverages. 

One of the symptoms of diabetes is great thirst. Water 
maybe drunk freely ; also tea, coffee, and cocoa nibs, with- 
out sugar. 



DIABETES. 221 

Diabetic Breads. 

The most difficult of all starchy foods to take from the 
diet is ordinary white bread. Many diabetic flours have 
been placed upon the market which have proved unsatis- 
factory, and before using them continuously it is best to 
have them analyzed. A flour to make palatable bread 
must of necessity contain a large quantity of starch. 

Table showing Composition of Diabetic Flours. 

Gluten flour, Rand & Rhines 67.17% starch. 

Special diabetic flour, Rand & Rhines . . . 68.18% 
Gluten flour, New York Health Food Co. . . 66.18% 
Gluten wafers, New York Health Food Co. . 66.96% 
Diabetic flour, No. I., Boston Health Food Co. 62.94% 
Diabetic flour, No. II., Boston Health Food Co. 54.88% 
Dr. Johnson's Educators (starch free) . . . 71.43% 

Fine granulated wheat 61.64% 

Soya bean meal 26.67% 

Dr. Charles Harrington. 
Barker's Gluten Practically starch free. 

Bread made from these flours is never liked, and if it is 
tolerated and eaten in considerable quantity, as large a 
quantity of starch is taken as when wheat bread is used 
sparingly, — one small slice or an unsweetened cracker 
daily. 

Sugar Substitutes. 

Saccharine, a cold-tar product three hundred times 
sweeter than cane sugar, is added to foods for the dia- 
betic. It is usually purchased in the form of tablets. 
Sustoff, also a chemical substitute, is similar to saccha- 
rine, and is just being introduced from Germany into our 
country. Saccharine is introduced to sweeten beverages 
and desserts. When used in desserts it must be added at 
the end of cooking, otherwise a bitter taste is developed. 
Most patients, after a few months of dieting, prefer to 
get on without saccharine. When added to sour fruits 
it is of benefit in making the food less sour rather than 



222 FOOD AND COOKERY. 

making it taste sweeter ; therefore, avoid the use of too 
large a quantity. Dissolve a one-half grain tablet in one 
teaspoon luke-warm water and use as needed, adding 
cautiously. 

The one who prepares the food for the diabetic should 
be in close touch with the doctor, and ever ready and will- 
ing to carry out his suggestions. The patient had better 
not be consulted as regards the menus, nor have his 
attention called to what he is eating. 

It is most unfortunate if it is necessary for the invalid 
to prepare his own meals, as an appetite for the foods he 
most needs is greatly diminished. A diabetic should be 
in the open air as much as possible, and if the condition 
of the patient admits, walking is preferable to riding. 

Frequent feeding is desirable for the diabetic and 
besides the three meals, several lunches should be 
introduced. 

Diabetic Dietary for a Patient whose Urine by Dieting 
has become Sugar Free. 

6.30 a. m. (before rising). One cup of coffee with egg. 
7.30 a. m. Breakfast. 

Fruit — peach, plum, orange, or one-half grape fruit. 

Eggs and fish, or eggs and meat. 

One cup of coffee with cream. 
10 a. m. Lunch. 

Fruit or cream egg-nog or one cup broth with cream. 
12.30 p.m. Dinner. 

Soup, fish, meat, two vegetables, or one vegetable 
and salad; dessert. 
3.30 p.m. Lunch. 

Cheese sandwich or egg-nog. 
6 p. m. Supper. 

Eggs, sliced cold meat or fish, cheese, and vegetable 
or salad. 
9 p. m. Lunch. 

Williamson's Diabetic Milk. 









DIABETES. 223 

A small piece of white bread, diabetic bread, almond 
cake, or unsweetened cracker is usually served daily at 
the time which seems to best please the patient. The 
quantity is determined by the presence or absence of 
sugar in the urine. 



RECIPES FOR THE DIABETIC. 

Coffee with Egg. 

Use recipe for Boiled or Filtered Coffee (see p. 78). 
Heat cup, break one egg into cup, and beat slightly with 
silver fork. Add coffee gradually, stirring constantly, 
almost filling cup. Sweeten with one-fourth to one-half 
grain saccharine dissolved in one-half teaspoon cold 
water. The yolk of the egg may be used in place of the 
whole egg. 

Coffee with Butter. 

Heat cup, put in one teaspoon butter, and add boiled 
or filtered coffee gradually to almost fill cup. Sweeten, if 
desired, with saccharine. 

Coffee with Cream. 

Pour two-thirds cup boiled or filtered coffee over one 
tablespoon heavy cream. 

Williamson's Diabetic Milk. 

To two cups cold water add one-fourth cup heavy 
cream and few grains salt ; cover, put in ice box, and let 
stand twelve hours. Remove cover, stir thoroughly, let 
stand five minutes, and skim off top. Put white one egg 
in glass, stir, using a silver fork, add one-half cup cold 
water, and as soon as egg is dissolved, add skimmed 
cream and a few grains salt. Serve at once. 



224 FOOD AND COOKERY. 



Lemonade I. 

Add two tablespoons lemon juice to two-thirds cup cold 
water. Sweeten with one-half grain saccharine dissolved 
in one teaspoon cold water. 

Lemonade II. 

To three tablespoons lemon juice add two-thirds cup 
cold water, one-eighth teaspoon bicarbonate of soda, and 
one-half grain saccharine dissolved in one teaspoon cold 
water. 

Lemonade II. is often desirable to relieve the nausea 
which is caused by the excessive use of fat in the diet. 

Egg Lemonade I. 

2 tablespoons lemon juice. -iiarine dissolved in 

White 1 egg. 1 teaspoon water. 

% cup cold water. 

Add lemon juice to white of egg, and as soon as egg is 
dissolved add remaining ingredients. Strain and serve. 



Egg Lemonade II. 

2 tablespoons lemon juice. 1 c grain saccharine dissolved in 

1 egg. 1 teaspoon water. 

% cup cold water. 

Add lemon juice to egg^ cover, and shake until well 
mixed; then add water and saccharine. Strain, and pour 
from a considerable height from one glass to another. 



Orangeade. 

Juice 1 large sour orange. 1 4 cup finely crushed ice. 

Saccharine. 

Pour fruit juice over crushed ice. Sweeten with 
saccharine if desired. 



DIABETES. 225 



Orange Albumen. 

White 1 egg. % cup finely crushed ice. 

Juice 1 large sour orange. Saccharine. 

Stir white of egg, using silver fork, and add fruit juice 
gradually. As soon as egg is dissolved strain over ice. 
Sweeten with saccharine if desired. 

Claret Albumen. 

White 1 egg. 2 tablespoons finely crushed ice. 

2 tablespoons claret. Saccharine. 

Beat egg white until stiff, add claret gradually and 
crushed ice. Sweeten with saccharine if desired. 

Brandy Albumen. 

2 teaspoons brandy. White 1 egg. 

2 tablespoons crushed ice. 

Make same as Claret Albumen. 

Cream Egg-Nog. 

1 egg. % grain saccharine dissolved in 

1 tablespoon heavy cream. 1 teaspoon water. 

% cup cold water. Few grains salt. 

Few gratings nutmeg. 

Beat egg slightly, add cream diluted with water, dis- 
solved saccharine, salt, and nutmeg. Rum, brandy, or 
whiskey may be used in combination with nutmeg for 
flavoring. 

Fruit Egg-Nog. 

1 egg. 2 tablespoons cold water. 

2 tablespoons blackberry, J4 cup finely crushed ice. 

raspberry, strawberry, J^ grain saccharine dissolved in 
or pineapple juice. 1 teaspoon water. 

Mash fresh fruit, put in cheese cloth, and squeeze to 
express the juice. Beat egg slightly, add water, and 

15 



226 FOOD AND COOKERY. 

gradually fruit juice. Strain, pour over crushed ice, then 
add saccharine if desired. 

Almond Cakes. 

Blanch three-fourths cup almonds, and bake until light 
brown, then put through almond grater. Place in strainer, 
and pour over two tablespoons cold water mixed with one 
tablespoon vinegar ; then drain. Dry in oven and grind 
again. Add four tablespoons melted butter, yolks of 
five eggs beaten until thick and lemon colored, one-third 
teaspoon baking powder, and few grains salt. Fold in 
whites of five eggs beaten until stiff and dry. Fill buttered 
gem pans two-thirds full, and bake twenty-five minutes 
in a slow oven. This recipe makes nine cakes. 

Gluten Nut Cakes. 

Beat one egg until light, and add one teaspoon melted 
butter and one-eighth teaspoon salt; then add one-fourth 
cup almonds (dried in the oven until slightly browned and 
finely chopped), and one tablespoon Gluten Food. Drop 
from tip of spoon, and spread in circular shape with back 
of spoon on a buttered sheet, and cook in a moderate oven 
until delicately browned. 

Buttered Egg. 

Put one teaspoon butter in a small omelet pan. Break 
one egg into a cup and slip into pan as soon as butter is 
melted. Sprinkle with salt and pepper and cook until 
white is firm, turning once during the cooking. Care 
must be taken not to break the yolk. 

Eggs au Beurre Noir. 

Put one teaspoon butter in a small omelet pan. Break 
one egg into cup, and slip iuto pan as soon as butter is 
melted. Sprinkle with salt and pepper and cook until 
white is firm, turning once during the cooking. Care 






DIABETES. 227 

must be taken not to break the yolk. Remove to hot 
serving-dish. In same pan melt one-half tablespoon but- 
ter and cook until brown, then add one-fourth teaspoon 
vinegar. Pour over egg. 

Egg a la Suisse. 

Heat a small omelet pan and place in it a buttered 
muffin ring. Put in one-fourth teaspoon butter, and when 
melted add one tablespoon cream. Break an egg into a 
cup, slip into muffin ring, and cook until white is set, 
then remove ring and put cream by teaspoonfuls over egg 
until the cooking is accomplished. When nearly done 
sprinkle with salt, pepper, and one-half tablespoon grated 
cheese. Remove egg to hot serving-dish and pour over 
cream remaining in pan. 

Dropped Egg with Tomato Puree. 

Serve a Dropped Egg (see p. 110) with one table- 
spoon tomato puree. For tomato pur6e stew and strain 
tomatoes, then let simmer until reduced to a thick con- 
sistency, and season with salt and pepper and add a few 
drops vinegar. A grating from horseradish root may 
be added. 

Egg Farci I. 

Cut one " hard boiled " egg in halves crosswise, remove 
yolk, and rub through a sieve. Clean one-half chicken's 
liver, finely chop and saute in just enough butter to 
prevent burning. While cooking add a few drops onion 
juice. Add to egg yolk, season with salt, pepper, and 
one-fourth teaspoon finely chopped parsley. Refill whites 
with mixture, cover with grated cheese, bake until cheese 
melts. Serve with one tablespoon tomato puree. 

Egg Farci II. 

Prepare egg as for Egg Farci I. Add to yolk one-half 
tablespoon grated cheese, one-fourth teaspoon vinegar, 



228 FOOD AND COOKERY. 

few grains mustard, and salt and cayenne to taste; then 
add enough melted butter to make of right consistency 
to shape. Make into balls size of original yolk and refill 
whites. Arrange on serving-dish, place in pan of hot 
water, cover, and let stand until thoroughly heated. In- 
sert a small sprig of parsley in each yolk. 

Baked Egg in Tomato. 

Cut a slice from stem end of a medium-sized tomato, 
and scoop out pulp. Slip an egg into cavity thus made, 
sprinkle with salt and pepper, replace cover, put in small 
baking pan, and bake until egg is firm. 

Steamed Egg. 

Spread an individual earthen mould generously with 
butter. Season two tablespoons chopped cooked chicken, 
veal, or lamb, with one-fourth teaspoon salt and a few 
grains pepper. Line buttered mould with meat and slip 
in one egg. Cook in a moderate oven until egg is firm. 
Turn from mould and garnish with parsley. 

Chicken Soup with Beef Extract. 

i^ cup chicken stock. eaapoon Sauterne. 

}£ teaspoon beef extract. I 1 ., tablespoons cream. 

Salt and pepper. 

Heat stock to boiling point and add remaining 
ingredients. 

Chicken Soup with Egg Custard. 

Serve Chicken Soup with Egg Custard. 

Egg Custard. Beat yolk one egg slightly, add one- 
half tablespoon, each, cream and water, and season with 
salt. Pour into a small buttered tin mould, place in pan 
of hot water, and bake until firm ; cool, remove from 
mould, aud cut in fancy shapes. 



DIABETES. 229 

Chicken Soup with Egg Balls I. or II. 
Serve Chicken Soup with Egg Balls I. or II. 

Egg Balls I. 

Eub yolk one "hard boiled" egg through a sieve, 
season with salt and pepper, and add enough raw egg 
yolk to make of right consistency to shape. Form into 
small balls, and poach in soup. 

Egg Balls II. 

Rub one-half yolk of "hard boiled" egg through a 
sieve, add one-half white of "hard boiled" egg finely 
chopped. Season with salt and pepper and moisten with 
yolk of raw egg until of right consistency to shape. 
Form and poach same as Egg Balls I. 

Chicken Soup with Royal Custard. 

Serve Chicken Soup with Royal Custard. 

Royal Custard. Beat yolk one egg slightly, add two 
tablespoons chicken stock, season with salt and pepper, 
turn into a small buttered mould, and bake in a pan of 
hot water until firm. Cool, remove from mould, and cut 
in small cubes or fancy shapes. 

Onion Soup. 

Cook one-half large onion, thinly sliced, in one table- 
spoon butter eight minutes. Add three-fourths cup 
chicken stock, and let simmer twenty minutes. Rub 
through a sieve, add two tablespoons cream, and yolk 
one-half egg beaten slightly. Season with salt and 
pepper. 



230 FOOD AND COOKERY. 



Asparagus Soup. 

12 stalks asparagus, or Yolk 1 egg. 

y z cup canned asparagus tips. 1 tablespoon heavy cream. 

% cup chicken stock. % teaspoon salt. 

J^ slice onion. Few grains pepper. 

Cover asparagus with cold water, bring to boiling 
point, drain, and add to stock and onion ; let simmer 
eight minutes, rub through sieve, reheat, add cream, egg, 
and seasonings. Strain and serve. 

Tomato Bisque. 

% cup canned tomatoes. % teaspoon soda. 

J^ slice onion. % tablespoon butter. 

Bit of bay leaf. J£ teaspoon salt. 

2 cloves. Few grains pepper. 

J^ cup boiling water. 2 tablespoons heavy cream. 

Cook first five ingredients for eight minutes. Rub 
through sieve, add soda, butter in small pieces, season- 
ings, and cream. Serve at once. 

Cauliflower Soup. 

% cup cooked cauliflower. 1 egg yolk. 

% cup chicken stock. 1 tablespoon heavy cream. 

Small stalk celery. 2 teaspoons butter. 

J^ slice onion. Salt and pepper. 

Cook cauliflower, stock, celery, and onion eight min- 
utes. Rub through puree strainer, reheat, add egg yolk 
slightly beaten, cream, butter, and seasonings. 

Mushroom Soup. 

3 mushrooms. 1 egg yolk. 

% cup chicken stock. 1 tablespoon heavy cream. 

J^ slice onion. 1 teaspoon Sauterne. 

2 teaspoons butter. Salt and pepper. 

Clean mushrooms, chop, and cook in one teaspoon 
butter five minutes. Add stock, and let simmer eight 



DIABETES. 231 

minutes. Rub through a puree strainer, add egg yolk 
slightly beaten, cream, remaining butter, seasonings, and 
wine. 

Spinach Soup. 

1 tablespoon cooked chopped Yolk 1 egg. 

spinach. 1 tablespoon heavy cream. 

% cup chicken stock. Salt and pepper. 

Cook spinach with stock eight minutes. Rub through 
a puree strainer, reheat, add egg yolk slightly beaten, 
cream, and seasonings. 



Broiled Fish, Cucumber Sauce. 

Serve a small piece of broiled halibut, salmon, or sword- 
fish with cucumber sauce. 



Cucumber Sauce. 

Pare one-half cucumber, grate, and drain. Season 
with salt, pepper, and vinegar. 

Baked Fillet of Halibut, Hollandaise Sauce. 

Wipe a small fillet of halibut and fasten with a skewer. 
Sprinkle with salt and pepper, place in a pan, cover with 
buttered paper, and bake twelve minutes. Serve with 

Hollandaise Sauce. Put yolk one egg^ one table- 
spoon butter, and one teaspoon lemon juice in small 
saucepan. Put saucepan in larger one containing boil- 
ing water, and stir mixture constantly with a wooden 
spoon until butter is melted. Then add one-half table- 
spoon butter, and as mixture thickens another one-half 
tablespoon butter ; season with salt and cayenne. This 
sauce is almost thick enough to hold its shape. One- 
eighth teaspoon beef extract, or one-third teaspoon grated 
horseradish, added to the first mixture, gives variety to 
this sauce- 



282 FOOD AND COOKERY. 



Baked Halibut with Tomato Sauce. 

Wipe a small piece of halibut, and sprinkle with salt and 
pepper. Put in a buttered pan, cover with a very thin strip 
of fat salt pork gashed several times, and bake twelve to 
fifteen minutes. Remove fish to serving-dish, discarding 
pork. Cook eight minutes one-third cup of tomatoes, 
one-fourth slice onion, one clove, and a few grains salt 
and pepper. Remove onion and clove, and rub tomato 
through a sieve. Add a few grains soda and cook until 
tomato is reduced to two teaspoons. Pour around fish 
and garnish with parsley. 

Halibut with Cheese. 

Sprinkle a small fillet of halibut with salt and pepper, 
brush over with melted butter, plar-e in pan, and bake 
twelve minutes. Remove to serving-dish, and pour ov< r 
the following sauce : 

Heat two tablespoons cream, add one-half egg yolk 
slightly beaten, and when well mixed add one tablespoon 
grated cheese. Season with salt and paprika. 

Finnan Haddie a la Delmonico. 

Cover a small piece finnan haddie with cold water, place 
on back of range, and allow water to heat gradually to 
boiling point, then keep below boiling for twenty min- 
utes. Drain, rinse thoroughly, and separate into fla 
there should be two tablespoons. Reheat over hot water 
with one "hard boiled" egg thinly sliced in two table- 
spoons heavy cream. Season with salt and paprika, add 
one teaspoon butter, and sprinkle with finely chopped 
parsley. 

Fillet of Haddock, 'White "Wine Sauce. 

Remove skin from a small piece of haddock, put in 
buttered baking-pan, pour over one teaspoon melted 
butter, one tablespoon white wine, and a few drops each 



DIABETES. 233 

lemon juice and onion juice. Cover and bake. Remove 
to serving-dish, and to liquor in pan add one tablespoon 
cream and one-half egg yolk slightly beaten. Season 
with salt and pepper. Strain over fish, and sprinkle with 
finely chopped parsley. 

Smelts -with Cream Sauce. 

Clean two selected smelts, and cut five diagonal gashes 
on sides of each. Season with salt, pepper, and lemon 
juice. Cover and let stand ten minutes. Roll in cream, 
dip in flour, and saute in butter. Remove to serving- 
dish, and to fat in pan add two tablespoons cream. 
Cook three minutes, season with salt, pepper, and a 
few drops lemon juice. Strain sauce around smelts and 
sprinkle with finely chopped parsley. 

Smelts a la Maitre d'Hotel. 

Prepare smelts same as for Smelts with Cream, and 
serve with Maitre d'Hotel Butter. 

Salt Codfish with Cream. 

Pick salt codfish into flakes ; there should be two table- 
spoons. Cover with luke-warm water, and let stand on 
back of range until soft. Drain, and add three table- 
spoons cream ; as soon as cream is heated acid yolk one 
small egg slightly beaten. 

Salt Codfish with Cheese. 

To Salt Codfish with Cream add one-half tablespoon 
grated cheese and a few grains paprika. 

Broiled Beefsteak, Sauce Figaro. 

Serve a portion of broiled beefsteak with Sauce Figaro. 
Sacce Figaro. To Hollandaise Sauce add one tea- 
spoon tomato puree. To prepare tomato puree stew 



234 



FOOD AND COOKERY. 



tomatoes, force through a strainer, and cook until reduced 
to a thick pulp. 

Roast Beef, Horseradish Cream Sauce. 

Serve a slice of rare roast beef with Horseradish Cream 
Sauce. 

Horseradish Cream Sauce. Beat one tablespoon 
heavy cream until stiff. As cream begins to thicken add 
gradually three-fourths teaspoon vinegar. Season with 
salt and pepper, then fold in one-half tablespoon grated 
horseradish root. 

Fillet of Beef. 

Wipe a thick slice cut from the tenderloin. Put in hot 
frying-pan with three tablespoons butter. Sear on one 
side, turn and sear other side. Cook eight minutes, turn- 
ing frequently, taking care that the entire surface is seared, 
thus preventing the escape of the inner juices. 

Remove to hot serving-dish and pour over fat in pan 
Grst strained through cheese cloth. Garnish with cooked 
cauliflower, canned string beans, reheated and seasoned, 
and sauted mushroom caps. 

Lamb Chops, Sauce Fineste. 

Serve Lamb Chops with Sauce Fineste. 

Sauce Fineste. Cook one-half tablespoon butter until 
well browned. Add a few grains, each, mustard and 
cayenne, one-fourth teaspoon Worcestershire Sauce, a 
few grains lemon juice, and two tablespoons stewed and 
strained tomatoes. 

Spinach. 

Chop one-fourth cooked spinach drained as dry as pos- 
sible. Season with salt and pepper, press through a 
puree strainer, reheat in butter, using as much as the 
spinach will take up. Arrange on serving-dish and gar- 
nish with white of k * hard boiled" egg cut in strips and 
yolk forced through a strainer. 



DIABETES. 235 



Brussels Sprouts with Curry Sauce. 

Pick over Brussels sprouts, remove wilted leaves, and 
soak in cold water fifteen minutes. Cook in boiling 
salted water twenty minutes, or until easily pierced with 
a skewer. Drain, and pour over one-fourth cup 

Curry Sauce. Mix one-fourth teaspoon mustard, one- 
fourth teaspoon salt, and a few grains paprika. Add yolk 
one egg slightly beaten, one tablespoon olive oil, one and 
one-half tablespoons vinegar, and a few drops onion juice. 
Cook over hot water, stirring constantly until mixture 
thickens. Add one-fourth teaspoon Curry powder, one 
teaspoon melted butter, and one-eighth teaspoon chopped 
parsley. 

Cauliflower with Hollandaise Sauce. 

Serve boiled cauliflower with Hollandaise Sauce. 

Hollandaise Sauce. Put yolk one egg, one table- 
spoon butter, one teaspoon lemon juice, and one and 
one-half tablespoons hot water in small saucepan. Put 
saucepan in larger one containing boiling water and stir 
mixture constantly, using a wooden spoon, until butter is 
melted. Add one-half tablespoon butter, and as mixture 
thickens add another one-half tablespoon butter. Season 
with salt and cayenne. 

Fried Cauliflower. 

Steam a small cauliflower. Cool, and separate into 
pieces. Saute enough for one serve in olive oil until 
thoroughly heated. Season with salt and pepper, arrange 
on serving-dish, and pour over one tablespoon melted 
butter. 

Cauliflower a la Huntington. 

Separate hot steamed cauliflower into pieces and pour 
over sauce made same as sauce for Brussels Sprouts with 
Curry Sauce. 



236 



FOOD AND COOKERY. 



Celery with Cheese. 

Select small stalks of celery having deep grooves, 
wash, dry, and cut in two-inch pieces. Fill stalks with 
Neufchatel cheese, mashed and seasoned with salt and 
paprika. 

Mushrooms in Cream. 

Clean, peel, and break in pieces six medium- size'd mush- 
room caps. Saute in one-half tablespoon butter three 
minutes. Add one and one-half tablespoons cream, and 
cook until mushrooms are tender. Season with salt, 
pepper, and a slight grating nutmeg. 

Broiled Mushrooms. 

Clean mushrooms, remove stems, and place caps on a 
buttered broiler. Broil five minutes, having gills nearest 
flame during the first half of broiling. Arrange on serving- 
dish, put a small piece of butter in each cap and sprinkle 
with salt and pepper. 

Supreme of Chicken. 

Force breast of uncooked chicken through a meat 
chopper; there should be one-fourth cup. Add one egg 
beaten slightly, and one-fourth cup heavy cream. Season 
with salt and pepper. Turn into slightly buttered mould, 
set in pan of hot water, and bake until firm. 



Meat Souffle. 



2 tablespoons cold cooked 

meat finely chopped. 
1 c egg yolk. 
] j e £S' white. 



% tablespoon butter. 
Y z tablespoon flour. 
2 tablespoons milk. 
J^ teaspoon salt. 
Few grains pepper. 

Make sauce of first five ingredients, then add meat and 
egg yolk well beaten. Fold in egg white, beaten until 
stiff and dry. Turn into a buttered dish, and bake in a 
slow oven. 



DIABETES. 237 



Sardine Relish. 

Melt one tablespoon butter, and add two tablespoons 
cream. Heat to boiling point, add three sardines freed 
from skin and bones, and separated in small pieces and 
one " hard boiled" egg finely chopped. Season with salt 
and cayenne. 

Diabetic Rarebit. 

Beat two eggs slightly and add one-fourth teaspoon 
salt, few grains cayenne, and two tablespoons, each, cream 
and water. Cook same as Scrambled Eggs, and just 
before serving add one-fourth Neufch&tel cheese mashed 
with a fork. 

Cheese Balls. 

Mash one-fourth Neufchdtel cheese, using a fork. 
Add three-fourths teaspoon cracker dust, and season with 
salt and cayenne. Shape into small balls, dip in beaten 
egg diluted with water (allowing one tablespoon water to 
one-half egg), roll in cracker dust, fry in deep fat, and 
drain on brown paper. 



Cheese Sandwiches. 

Cream one-third tablespoon butter and add one-half 
tablespoon, each, finely chopped cold boiled ham and cold 
boiled chicken ; then season with salt and paprika. 
Spread between slices of Gruyere cheese cut as thin 
as possible. 

Cheese Custard. 

Beat one egg slightly, add one-fourth cup cold water, 
two tablespoons heavy cream, one tablespoon melted 
butter, one tablespoon grated cheese, and a few grains 
salt. Turn into an individual mould, set in pan of hot 
water, and bake until firm. 



238 FOOD AND COOKERY. 



Cole Slaw. 

Select a small heavy cabbage, remove outside leaves, 
and cut cabbage in quarters ; with a sharp knife slice very 
thinly. Soak in cold water until crisp; drain, dry between 
towels, and mix with Cream Salad Dressing. 

Cabbage Salad. 

Finely shred one-fourth of a small firm cabbage. Let 
stand two hours in salted cold water, allowing one table- 
spoon salt to a pint of water. Cook slowl} T , thirty minutes, 
one-fourth cup, each, vinegar and cold water with a bit 
of bay leaf, one-fourth teaspoon peppercorns, one-eighth 
teaspoon mustard seed, and three cloves. Strain, and pour 
over cabbage drained from salted water. Let stand two 
hours, again drain, and serve with or without Mayonnaise 
Dressing. 

Cabbage and Celery Salad. 

Wash and scrape two small stalks celery, add an equal 
quantity of finely shredded cabbage, and six walnut meats 
broken in pieces. Serve with Cream Dressing. 

Cucumber Cup. 

Pare a cucumber and cut in quarters crosswise. Ee- 
move centre from one piece and fill cup thus made with 
Sauce Tartare. Serve on a lettuce leaf. 

Cucumber aud Leek Salad 

Cut cucumber in small cubes and leeks in very thin 
slices. Mix, using equal parts, and serve with French 
Dressing. 

Cucumber and Water-cress Salad. 



Cut cucumber in very thin slices, and with a three-tined 
>rk make incisions aro 
on a bed of water-cress. 






fork make incisions around edge of each slice. Arrange 




CELERY AND GRAPE FRUIT SALAD SERVED 
IN GREEN PEPPER 



DIABETES. 239 

Egg Salad I. 

Cut one " hard boiled" egg in halves crosswise in such 
a way that tops of halves may be left in points. Remove 
yolk, mash, moisten with cream, French or Mayonnaise 
Dressing, shape in balls, refill whites, and serve on 
lettuce leaves. Garnish with thin slices of radish, and 
a radish so cut as to represent a tulip. 

Egg Salad II. 

Prepare egg same as for Egg Salad I., adding to yolk 
an equal amount of chopped cooked chicken or veal. 

Egg and Cheese Salad. 

Prepare egg same as for Egg Salad I., adding to yolk 
three-fourths tablespoon grated cheese ; season with salt, 
cayenne, and a few grains mustard ; then moisten with 
vinegar and melted butter. Serve with or without salad 
dressing. 

Egg and Cucumber Salad. 

Cut one " hard boiled " egg in thin slices. Cut as 
many very thin slices from a chilled peeled cucumber as 
there are slices of egg. Arrange in the form of a circle 
(alternating egg and cucumber), having slices overlap 
each other. Fill in centre with chicory or water-cress. 
Serve with salad dressing. 

Cheese Salad. 

Mash oue-sixth of a Neufchatel cheese and moisten 
with cream. Shape in forms the size of robin's eggs. 
Arrange on a lettuce leaf and sprinkle with finely chopped 
parsley which has been dried. Serve with salad dressing. 

Cheese and Olive Salad. 

Mash one-eighth of a cream cheese, and season with 
salt and cayenne. Add two finely chopped olives, two 
lettuce leaves finely cut, and a small piece of canned 



240 FOOD AND COOKERY. 

pimento to give color. Press in original shape of cheese 
and let stand two hours. Cut in slices and serve on 
lettuce leaves with Mayonnaise Dressing. 

Cheese and Tomato Salad. 

Peel and chill one medium-sized tomato, and scoop out 
a small portion of the pulp. Mix equal quantities of 
Roquefort and Neufchatel cheese and mash ; then moisten 
with French Dressing. Fill cavity made in tomato with 
cheese. Serve on lettuce leaves with or without French 
Dressing. 

Fish Salad I. 

Remove salmon from can, rinse thoroughly with hot 
water and separate in flakes ; there should be one-fourth 
cup. Mix one-eighth teaspoon salt, a few grains each 
mustard and paprika, one teaspoon melted butter, one- 
half tablespoon cream, one tablespoon water, one-half 
tablespoon vinegar and yolk one egg; cook over hot 
water until mixture thickens ; then add one-fourth tea- 
spoon granulated gelatin soaked in one teaspoon cold 
water. Add to salmon, mould, chill, and serve with 

Cucumber Sauce. Beat one tablespoon heavy cream 
until stiff. Season with salt and pepper, and add, grad- 
ually, one teaspoon vinegar, and one-fourth cucumber 
pared, chopped, and drained. 

Fish Salad II. 

Make same as Fish Salad I., using cold cooked flaked 
cod, halibut, or haddock in place of salmon.' Remove 
from mould, arrange on lettuce leaf, and serve with 

Cucumber Sauce. Pare one-fourth cucumber, chop, 
drain, and add French Dressing to taste. 

Asparagus Salad. 

Drain and rinse four stalks canned asparagus. Cut a 
ring one-third inch wide from a red pepper. Put aspar- 
agus stalks through ring, arrange on lettuce leaves, and 
pour over French Dressing. 




ASPARAGUS SALAD 




TOMATO BASKET, WITH PEAS 



DIABETES. 241 



Tomato Jelly Salad. 

Season one-fourth cup hot stewed and strained tomato 
with salt, and add one-eighth teaspoon granulated gela- 
tin soaked in one teaspoon cold water. Turn into an 
individual mould, chill, turn from mould, arrange on 
lettuce leaves, and garnish with Mayonnaise Dressing. 



Tomato Jelly Salad with Vegetables. 

Cook one-third cup tomatoes with bit of bay leaf, sprig 
of parsley, one-sixth slice onion, four peppercorns, and 
one clove, eight minutes. Remove vegetables and rub 
tomato through a sieve ; there should be one-fourth cup. 
Add one-eighth teaspoon granulated gelatin soaked in 
one teaspoon cold water, few grains salt, and four drops 
vinegar. Line an individual mould with cucumber cut in 
fancy shapes, and string beans, then pour in mixture. 
Chill, remove from mould, arrange on lettuce leaf, and 
garnish with Mayonnaise Dressing. 



Frozen Tomato Salad. 

Season stewed and strained tomato with salt and 
cayenne. Fill a small tin box with mixture, cover with 
buttered paper, then tight fitting cover, pack in salt and 
ice, using equal parts, and let stand two hours. Remove 
from mould, place on lettuce leaf, and serve with 
Mayonnaise Dressing. 



Tomato Basket of Plenty. 

Cut a medium-sized tomato in shape of basket, leaving 
stem end on top of handle. Fill basket with cold cooked 
string beans cut in small pieces and two halves of English 
walnut meats broken in pieces, moistened with French 
Dressing. Serve on lettuce leaves. 

16 



242 FOOD AND COOKERY. 

Tomato and Chive Salad. 

Remove skin from a small tomato. Chill, and cut in 
halves crosswise. Spread with Mayonnaise, sprinkle with 
finely chopped chives, and serve on a lettuce leaf. 

Stuffed Tomato Salad. 

Remove skin from a medium-sized tomato and cut slice 
from stem end. Take out seeds and most of the pulp, 
and sprinkle inside with salt ; invert and let stand one- 
half hour. Refill with equal parts of finely cut celery and 
sour apple moistened with Mayonnaise. Serve on shredded 
lettuce. 

Canary Salad. 

Cut a slice from the stem end of a bright red apple, 
and scoop out pulp, leaving enough to keep shell in shape. 
Fill shell thus made with grape fruit pulp and finely cut 
celery, using twice as much grape fruit as celery. It will 
be necessary to drain some of the juice from the grape 
fruit. Moisten with Mayonnaise Dressing, replace cover, 
arrange on lettuce leaf, and garnish with a canary made 
by mashing Neufchfitel cheese, coloring yellow, and 
shaping, designating eyes with paprika and putting a few 
grains on body of bird. Also garnish with three eggs 
made from cheese colored green and speckled with 
paprika. 

Harvard Salad. 

Cut a selected lemon in the form of a basket with 
handle, and scoop out all pulp. Fill basket thus made 
with one tablespoon cold cooked chicken or sweetbread 
cut in small dice, mixed with one-half tablespoon small 
cucumber dice and one teaspoon finely cut celery. 
moistened with cream or Mayonnaise Dressing. Spread 
top with dressing and sprinkle with thin parings cut from 
round red radishes finely chopped. Insert a small sprig 
of parsley in top of handle. Arrange on water-cress. 




CANARY SALAD 




HARVARD SALAD 



DIABETES. 243 

Cucumber Boats. 

Cut a small cucumber in halves lengthwise. Scoop out 
centres and cut boat shaped. Cut cucumber removed 
from boats in small pieces and add one and one-half 
olives finely chopped. Moisten with French Dressing, 
fill boats with mixture, and arrange on lettuce leaves. 

Spinach Salad. 

Drain and finely chop one-fourth cup cooked spinach. 
Season with salt, pepper, lemon juice, and melted butter. 
Pack solidly into an individual mould, chill, remove from 
mould, and arrange on a thin slice of cold cooked tongue 
cut in circular shape. Garnish base of mould with a 
wreath of parsley and top with 

Sauce Tartare. To one tablespoon Mayonnaise 
Dressing add three-fourths teaspoon finely chopped 
capers, pickles, olives, and parsley, having equal parts of 
each. 

Sweetbread and Cucumber Salad. 

Mix two tablepoons cold cooked sweetbread cut in 
cubes, one tablespoon cucumber cubes, and one-half 
tablespoon finely cut celeiy. Beat one and one-half table- 
spoons heav} 7 cream until stiff, then add one-eighth 
teaspoon granulated gelatin dissolved in one teaspoon 
boiling water and three-fourths teaspoon vinegar. Set 
in pan of ice water, and as mixture begins to thicken add 
sweetbread and vegetables. Mould and chill. Remove 
from mould, arrange on lettuce leaves, and garnish top 
with a slice of cucumber and a sprig of parsley. 

Chicken and Nut Salad. 

Mix two tablespoons cold cooked chicken or fowl cut 
in cubes with one tablespoon finely cut celery and one- 
half tablespoon English walnut meats browned in oven 
with one-eighth teaspoon butter and a few grains salt, 



244 FOOD AND COOKERY. 

then broken in pieces. Moisten with Mayonnaise Dress- 
ing. Mound and garnish with curled celery, tips of celery, 
and whole nut meats. 

Apple Velvet Cream. 

% cup steamed and strained 2 teaspoons boiling water. 

apple. y z egg white beaten stiff. 

3^ saccharine tablet dis- \}4 tablespoons heavy cream 

solved in beaten stiff. 

% teaspoon cold water. 1 teaspoon lemon juice. 

1 teaspoon granulated gela- Few grains salt. 

tin dissolved in 

Mix ingredients in order given. Turn into a mould 
and chill. 

Coffee Bavarian Cream. 

2 tablespoons coffee infu- % teaspoon granulated gelatin 
sion. soaked in 

1 tablespoon water. 1 teaspoon cold water. 

2 tablespoons heavy cream. 1 grain saccharine dissolved in 
1 egg yolk. 1 . J teaspoon cold water. 

Few grains salt. 1 egg white. 

T 4 teaspoon vanilla. 

Scald coffee, water, and one-half cream. Add egg 
yolk slightly beaten, and cook until mixture thickens ; 
then add gelatin and salt. Remove from fire, cool, add 
saccharine, remaining cream beaten until stiff, egg white 
beaten until stiff, and teaspoon vanilla. Turn into a mould 
and chill. 

Princess Pudding. 

1 egg yolk. 2 teaspoons lemon juice. 

% teaspoon granulated gela- * 4 grain saccharine dissolved in 

tin dissolved in * 4 teaspoon cold water. 

1 tablespoon boiling water. 1 egg white. 

Beat egg yolk until thick and lemon colored, and add 
gelatin, continuing the beating. As mixture thickens 
add gradually lemon juice and saccharine. Fold in white 
of egg beaten until stiff and dry. Turn into a mould and 
chill 



DIABETES. 245 



Lemon Cream Sherbet. 



% cup cream. % teaspoon cold water. 

2 tablespoons cold water. 4 drops lemon juice. 

% grain saccharine dissolved Few grains salt. 
in 

Mix ingredients in order given, and freeze. 



Orange Ice. 

% cup orange juice. % grain saccharine dissolved in 

1 teaspoon lemon juice. % teaspoon cold water. 

2 tablespoons cold water. 

Mix ingredients in order given, and freeze. 



Grape Fruit Ice. 

J^ cup grape fruit juice. % grain saccharine dissolved in 

J£ cup water. ^ teaspoon cold water. 

Remove juice from grape fruit, strain, add remaining 
ingredients, and freeze to a mush. 
Serve in sections of grape fruit. 

Frozen Punch. 

J£ cup cream. Yolk 1 egg. 

2 tablespoons cold water. % grain saccharine dissolved in 
1 % teaspoons rum. % teaspoon cold water. 

Few grains salt. 

Scald one-half cream with water, add egg yolk slightly 
beaten, and cook over hot water until mixture thickens. 
Cool, add remaining ingredients, and freeze. 



246 FOOD AND COOKERY. 



CHAPTER XXX. 
DIET IN SPECIAL DISEASES. 

CONSTIPATION. 

/CONSTIPATION is clue, usually, to a neglect in at- 
^ tending to the calls of nature. Those suffering 
from constipation should never forget the importance of 
regularity in this matter and should see to it each day at 
a fixed time. This regularity, without other treatment, 
often rids one of the complaint. 

Physical exercise and regularity in meals also play an 
important part towards keeping the bowels in a healthy 
condition. Those of sedentary habits are more liable to 
constipation than those engaged in a more active out- 
of-door life. 

Oftentimes cases of constipation may be overcome by a 
suitable diet. If diet alone will not effect a cure, then 
diet with some medicinal remedy must be tried. 

The simplest remedy is the increase of water in the 
dietary. Cold water taken before breakfast and upon 
retiring increases peristalsis. Many of the saline waters 
are used to advantage. 

Coarse foods are recommended always for constipation. 
Such foods contain a large quantity of cellulose, and 
include cereals, coarse breads, vegetables, and fruits. 
They are bulky, slightly irritating, and leave much resi- 
due in the intestine. There is danger if such foods are 
taken in excess, as the bowels become tired from over- 
stimulation aud fail to react. 

Cookery plays a very important part in the digestion 
of foods. Cereals, coarse breads, and vegetables, if 
properly and thoroughly cooked, are well digested, and at 



i 



DIET IN SPECIAL DISEASES. 247 

the same time leave a sufficient residue to stimulate the 
intestines to action. 

Fruits, on account of the organic acids present, act as a 
laxative, and should be used between meals as well as at 
meals. The juice expressed from two oranges may be 
taken early in the morning to great advantage. Among 
the dried fruits, figs, prunes, dates, and raisins, cooked 
or uncooked, are useful in cases of constipation. 

Fats and oils tend to produce a laxative condition. If 
they have been introduced sparingly in the diet, they may 
be gradually increased until used in moderation. 

The foods most constipating are those that are well 
digested and most completely absorbed. An egg is an 
example of this kind of food. Milk seems to furnish an 
exception to this rule, for although it leaves considerable 
residue in the intestine it is recognized as a constipating 
food. 

DIARRHCEA. 

Diarrhoea is a frequent evacuation of the bowels. If 
the case is a mild one, rest and quiet, with a small supply 
of liquid foods, which yield little residue, will effect a 
cure. In severe cases it is sometimes necessary to ab- 
stain from all food for a short time, giving the entire 
body, as far as possible, complete rest. A patient 
quickly loses strength by withholding food, nevertheless 
it seems the best course to pursue. Hot water may be 
administered by the teaspoonful, and this may be followed 
by thin oatmeal gruel or rice water. Albumen water, 
tea, and blackberry and red wines may be introduced to 
advantage. Tea, and blackberry and red wines act as an 
astringent on account of the tannin they contain. 

From thin gruels gradually work up to thicker ones, 
and introduce milk into their preparation with some lime 
water. Frequently an egg may be added. Thin cream 
is well borne in teaspoonful doses. 

Scraped raw or rare roast beef and crackers may be 
added to the dietary as the condition of the patient im- 



248 FOOD AND COOKERY. 

proves. Preparations containing meat extracts always 
should be avoided, as well as aerated water, and, above 
all, cold milk, which would prove disastrous. 

STOMACH TROUBLES. 

The secret of good digestion lies largely in the proper 
cooking and mastication of foods which have been wisely 
selected. Regular hours for meals should also be ob- 
served if one wishes to avoid stomach troubles. 

The causes of stomach trouble, commonly called indi- 
gestion, are so many as to be almost without number. 
Over-feeding, under-feeding, improper feeding. late sup- 
pers, poor ventilation, overwork, want of exercise, worry, 
nervous anxiety, depression of spirits, all tend to retard 
the work of the digestive system. It seems to be the 
office of the physician to locate the cause and try as far 
as possible to alleviate the suffering by making changes 
in diet and administering medicine. 

Indigestion is usually located in the stomach, causing 
faintness, fullness, flatulency, hyper-acidity, or dilation. 
Sick headaches too are frequently caused by indigestion. 

Patients afflicted with chronic gastric troubles are more 
apt to under-eat than over-eat. When one is suffering 
from malnutrition as well as stomach trouble, the system 
is so reduced that the body as a whole needs to be con- 
sidered as well as the stomach. In dealing with such 
patients their personal idiosyncrasies must be considered. 
Perhaps there is no disease in which they play a more 
important part. 

Rest after meals is always to be recommended, which 
is best accomplished by lying down for fifteen minutes or 
even longer. 

HYPER-ACIDITY OF THE STOMACH. 

One of the commonest forms in which indigestion 
appears is hyper-acidity of the stomach, which is due to 
an excessive amount of gastric juice. This condition 



DIET IN SPECIAL DISEASES. 249 

greatly delays the passing on of the food into the duo- 
denum by retarding the opening of the pyloric end of the 
stomach. 

A delay of food in the stomach favors the develop- 
ment of bacteria, also causing acid fermentation. It is 
wise to restrict albuminous food by cutting down the 
quantity of meat. A diet composed largely of meat 
produces an excess of acid in the gastric juice. 

Introduce milk into the dietary, which, being without 
extractives, calls forth the least gastric juice of all 
proteid food. Eggs are likewise* desirable. It is well to 
increase the fat in the form of butter, cream, and olive 
oil. Begin by taking one-fourth cup of cream daily, and 
make a gradual increase until one-half cup is consumed. 
Fats seem to restrain the flow of gastric juice even in the 
presence of other foods. The amounts of carbohydrate 
food may be slightly increased, and some of the various 
malt preparations may be used to advantage. Hot water, 
as well as diluting the contents of the stomach, increases 
the frequency and the vigor of its muscular movements, 
therefore its use is advised. Warmth always tends to 
stimulate the opening of the pyloric. Where expense is 
not considered alkaline waters taken with meals prove 
beneficial. 

Restrict the use of foods that increase the acidity 
of the urine, namely, — spinach, rhubarb, water-cress, 
sorrel, tea, coffee, etc. Foods containing oxalic acid 
under ordinary conditions produce no harmful results, as 
so large an amount of the acid is unabsorbed, while if 
hyper-acidity of the stomach is present this acid is so 
well absorbed that it leads to trouble. 

It is a common practice to take magnesia to neutralize 
an acid condition of the stomach, but such a treatment is 
not to be recommended. 



250 FOOD AND COOKERY. 

ULCER OP THE STOMACH. 

Ulcer of the stomach requires rest and restriction of 
all food by the mouth. 

A nutritive enema should be given every six hours, six 
ounces being administered each time, consisting of one 
raw egg, one-fourth teaspoon salt, and one-half cup milk. 
When this quantity is found to be well retained, gradually 
increase the quantity one ounce at a time until nine 
ounces are consumed. One teaspoon sugar may be 
added to each enema. 

An enema of water at body temperature should be 
given once during every twenty-four hours for the pur- 
pose of washing out the bowels, which greatly assists in 
the absorption of rectal feeding. An occasional enema 
of salt solution may be given, allowing one teaspoon salt 
to one pint water. 

When pain and vomiting have ceased, nourishment 
may be taken by the mouth, beginning with a thin water- 
oatmeal gruel, administering two teaspoons every two 
hours, and gradually increasing tiie amount to the limit 
of from one-half to three-fourths of a cop. If the water- 
gruel is well borne, introduce milk into its preparation, 
followed by milk to which lime water is added. Cocoa, 
chicken broth with rice, crackers, softened toast, and 
rennet may next be used. Never allow soups rich in 
extractives, and even in advanced convalescence avoid 
the use of irritating or indigestible forms of food. 



GASTRITIS. 

The feeding in gastritis should be along the same lines 
as for ulcer of the stomach, rectal feeding seldom being 
necessary. 

While all food should be withheld as long as the 
patient continues to vomit, to relieve thirst occasional 
sips of hot water may be allowed or small pieces of 
crushed ice may be held in the mouth. If the case is 



DIET IN SPECIAL DISEASES. 251 

chronic, any food that will irritate the gastric mucous 
membrane or excite a secretion of mucus must be 
avoided. 

Spices and condiments are forbidden, alcohol is pro- 
hibited, and usually coffee on account of the oil which it 
contains ; weak tea, however, is allowed. Cane sugar 
causes an outpouring of a large quantity of mucus in the 
stomach, which greatly retards the digestion of other 
foods ; consequently, if taken at all, must be used in 
very small quantities. Dextrose and lactose are much 
less liable to be harmful. 

Fat in the form of butter is well borne ; cooked fat of 
meats, sauces, and pastries would better be avoided. 

Bread should be thoroughly toasted, that the starch 
may be dextrinized. Such vegetables as contain a small 
quantity of cellulose may be used, and they should be 
served in a finely divided state. Potato puree, chopped 
spinach, and cauliflower furnish excellent illustrations of 
vegetables to be served to the sufferer of gastritis. 



DILATED STOMACH. 

Dilation of the stomach may be the result of a run- 
down condition of the system, when for some reason the 
walls of the stomach have become weakened, or the open- 
ing from the stomach to the duodenum has become small. 
Whatever the cause, the result is the same, namely, the 
food remains in the stomach longer than it ought, giving 
rise to acetic, butyric, and lactic fermentation, and C0 2 
gas is liberated. The large quantity of fermented food 
causes an excess of gastric juice. 

A striking example of a dilated stomach has been fur- 
nished by a woman who lost her right arm, and who ob- 
tained her livelihood by keeping a small store, from 
which fact her meals were often interrupted by custom- 
ers ; consequently her food was poorly divided as well as 
improperly masticated. 



252 FOOD AND COOKERY. 

If the case is not a severe one, great relief may be ob- 
tained by taking thoroughly cooked food that will not 
ferment in small quantities, and finely dividing and 
masticating the same. Beside the three meals, three 
luncheons should be introduced each day. The use of 
water must be restricted. 

An hour's rest in a reclining position is necessary after 
each meal, and the patient should be so raised as to 
assist the food in its passage from the stomach. 

The temperature of foods must be considered in feeding 
the patient. All cold foods cause distress. 

In the treatment of all stomach troubles, it is necessary 
to consider the quantity of gastric juices poured out. 
Albumen, as found in eggs and milk, calls forth very 
little gastric juice, while fats call forth none. 

The washing out of the stomach once each day in 
severe cases seems imperative ; and this treatment needs 
to be followed for several months, or until such time as 
there is no appearance of undigested food in the withdrawn 
contents. 

In restricting the amount of water in the dietary, it 
may be necessary to inject salt and water by the rectum. 
If the patient suffers no especial inconvenience, the 
amount of urine passed may drop from three pints, the 
usual daily amount, to one pint. 

Suggestions as to the Menu for a Patient suffering 
from a Dilated Stomach. 
Breakfast : 

Strained cereal. 

Cream. 

1 slice buttered toasted bread. 

1 egg. 
Coffee. 

2 lumps sugar. 
a. m. Luncheon : 

Glass of milk. 

Stale bread, rusk or cracker. 



DIET IN SPECIAL DISEASES. 253 

Dinner : 

Roast beef or beefsteak. 

Vegetable (that may be finely divided). 
Example : Mashed potato, finely chopped spinach, 
asparagus tips, etc. 
These vegetables will take up quite a little butter. 

Simple Dessert, as Junket, custard, etc. 
p. m. Luncheon : 

Glass of milk with a cracker or 

Raw egg. 
Sapper : 

Creamed Toast. 

Cold meat (thinly sliced). 
Before retiring : 

Glass of milk. 

Cracker. 

HOW TO INCREASE BODY WEIGHT. 

A fattening diet is called for under the following 
conditions : — 

1. To store up fat. 

2. During convalescence after acute disease. 

3. In chronic wasting diseases. 

4. In some nervous diseases. 

There are many persons in apparent health who need 
to store up fat in order that they may be better fortified 
against disease, and that they may look better, not giv- 
ing the appearance of malnutrition. In order to accom- 
plish this, rest and diet must be considered. 

When thin people have exercised freely, cut down the 
exercise as far as is practicable to increase body weight. 
The three meals must be given regularly and luncheons 
introduced. A weekly gain of one pound is better than 
a more rapid increase. 

Experience has proved that milk is an excellent kind 
of food to use in the diet. Begin by taking two table- 
spoons at the close of each meal and between meals. The 



254 FOOD AND COOKERY. 

amount to be increased by the addition of one tablespoon 
at each daily serving until a glassful is consumed. Milk, 
when taken for luncheons, should be served with a small 
cracker. Milk should always be sipped rather than 
drunk, and fifteen minutes should be employed in taking 
a glassful. 

Fats in an easily digested form burn slowly, have the 
advantage of much nutriment in small bulk, and are easily 
stored in the system as fats. For these reasons they are 
highly recommended for the fattening process, though 
they must be considered as expensive forms of food. 
There is danger, however, if they are used to excess, of 
overtaxing the digestion ; therefore carbohydrates as well 
as fats must be well represented in the diet. 

In general, carbohydrates are sufficiently used in the 
diet from the fact that most people have a natural crav- 
ing for sweets ; then again, both sugars and starches are 
inexpensive forms of food. 

Cream is a most acceptable form of fat, and is well 
borne and liked by most people. Like milk, it is well 
to introduce it gradually into the dietary, never allowing 
the quantity to exceed one-half cup daily. Encourage a 
free use of butter, as it holds high place both as regards 
digestibility and as a fattening agent. Vegetables are 
the best known butter carriers. 

A salad served with an oil dressing should be found in 
the daily dietary. If olive oil does not prove an agreeable 
addition to salads, the oil may be taken by spoonful doses 
at the close of each meal to advantage, and even though 
not enjo} T ed may be tolerated and endured. 

Among the fats of meats, bacon fat is especially well 
liked. The fats of other meats have been probably 
sparingly eaten or ignored in the dietary of a thin 
person. 

It is always wise to consider the tastes of the patient 
as far as possible in introducing an excess of fat into the 
dietary. If an occasional change is made, less emphasis 
is laid upon its use. 



DIET IN SPECIAL DISEASES. 255 

One, two, or three eggs may be introduced daily as 
liked. The yolks of eggs contain a considerable quantity 
of fat, and it must never be forgotten that eggs are a 
valuable proteid food. 

Fruits stimulate the appetite and are often acceptable 
when served with cream. Alcoholic stimulants should 
not be used ; while beer and malt liquors are fattening 
their use would better be avoided except under the 
doctor's order. 

OBESITY. 

An excess of fat is almost invariably due to too much 
food with too little exercise. There are exceptional 
cases of obesity where only a moderate supply of food 
causes an excess of fat, but they are of less frequency 
than is usually supposed. Over-indulgence in diet is not 
uncommon to those of large incomes, and obesity usually 
follows, especially where little exercise is taken. It seems 
easy for such victims to deceive themselves as to the real 
cause of their complaint and attribute it to inherited 
tendencies. They generally assert ' ' it belongs to our 
family to be fat." Although some truth lies in this state- 
ment, a restricted diet, with sufficient exercise, must exert 
a change in the right direction. 

To treat obesity there must be a reduction in the 
amount of food or an increase in the amount of work, 
and sometimes both these considerations need play a part. 
It has been found safer to cut down the number of 
calories given rather than to restrict the use of any 
especial class of foods. 

A patient is quite likely to suffer from weakness and 
faintness when there is a loss of flesh occasioned by the 
cutting down of the food supply. These symptoms are 
overcome partially if, besides the three meals, three 
luncheons are introduced. 

In reducing the food supply, see to it that the proteids 
(tissue building foods) are in sufficient quantity to keep 
up the strength of the patient. Van Noorden asserts that 



256 FOOD AND COOKERY. 

one hundred and fifty-five grammes of albumen should be 
taken daily. 

It is desirable to cut off the fat in meats and avoid all 
kinds of fat meat and restrict the use of milk, except 
the small quantity that may be used with tea or coffee. 
Buttermilk, if liked, is a desirable beverage. 

Both sugars and starches should be used sparingly; 
therefore the supply of bread, potatoes, and cereals 
during periods of diet should be cut down to a very 
limited supply, while sweet desserts would better be 
avoided. 

Fruits and vegetables, being bulky foods, are well used 
with meats and eggs, which are concentrated foods. 

Water, saline waters, tea, and coffee are allowed as 
beverages if taken in moderation. Alcohol should be 
avoided, but in cases of weak heart-action it is sometimes 
necessary to resort to its use ; then whiskey may be taken 
in teaspoon doses; also some wines containing a small 
percentage of sugar. Strong, sweet wines, liqueur.-. 
malt liquors should not be allowed. 

After all is said and done, experience has shown that 
no stated rules can be laid down for the treatment of the 
over-fat. Individual cases call for individual diets. In 
some it seems well to cut down the fats more than any 
other class of foods ; in others, the carbohydrates. It is a 
safe statement to make that the number of calories should 
be decreased about one-fifth from the standard to bring 
about the best results, which is a loss of body weight of 
about one-half pound weekly. In extreme eases the cal- 
ories are cut two-fifths with satisfying results, but with 
greater loss of body weights. AVhen such a diet is re- 
sorted to it would better be adhered to for about one 
month, then a return made to a normal diet, followed by 
another period of restricted diet, 

When obesity is accompanied by heart trouble, then the 
greatest care must be taken as regards the food supply, 
and the patient's symptoms must be carefully watched. 



DIET IN SPECIAL DISEASES. 257 

TYPHOID FEVER. 

Typhoid fever is a germ disease, infectious while not 
contagious, located in the small intestines. It is not 
possible to contract typhoid by contact with the patient, 
but danger lies from contact with the faeces ; therefore 
too much stress cannot be laid upon the immediate disin- 
fection and disposal of the same. 

Typhoid is largely attributable to an impure milk or 
water supply, while cases are recorded from the eating of 
raw oysters which have been contaminated from sewage 
which contained typhoid bacilli. 

If a physician were asked off-hand what he would rec- 
ommend for the feeding of a typhoid patient, he would 
say, most likely, feed the patient to the limit of his 
digestive capacity, which may be determined by the 
condition of his stools. 

No amount of food given to a fever patient is capable 
of establishing nitrogenous equilibrium, as there is such 
a rapid destruction of nitrogenous tissues. The micro- 
organisms which produce typhoid have a marked destroy- 
ing influence on the proteid constituents of the body. 
From this statement one might draw the deduction that a 
large supply of proteid food should be furnished, but this 
would add to the waste products, which are already ex- 
cessive, thus overtaxing the kidneys, which would be 
harmful rather than beneficial. Tissue-sparing foods 
may be liberally supplied in the diet in a carbohydrate 
form, as fats usually prove repugnant to a fever patient. 
Gelatin, although classed under proteicls, is valuable, 
principally, as a proteid sparer, although its final prod- 
ucts are similar to the final products of all proteids. 

During the last few years an exclusive milk diet has 
been used by many physicians and in almost all hospitals, 
but the best authorities are now agreed that while milk 
should furnish the principal article of diet, other foods 
may be introduced advantageously, namely: Koumiss, 
junket, orange albumen, strained oatmeal and wheat 

17 



258 FOOD AND COOKERY. 

gruels, chicken and mutton broth, soft-cooked eggs, 
bread, jellies, ice cream, and in some cases a small piece 
of broiled beefsteak or breast of chicken is allowed. 

Typhoid patients always require frequent feedings, — 
usually every two hours during the day and several time3 
during the night. There is a craving for cold water, which 
may be gratified, but it is best to restrict the quantity 
at any one time. Fruit beverages may be indulged in 
freely, as much water is ingested by their use. They are 
often fortified by the use of lactose for sweetening. Lac- 
tose has advantages over cane sugar, as it is less sweet 
to the taste, and under ordinary conditions does not 
ferment. 

When a strictly milk diet is depended upon, there is 
great danger of under-feeding the patient. The amount 
should never fall below three pin f s daily, and two quarts 
is usually considered necessary. When milk is diluted 
with alkaline or effervescent waters, to make it more 
palatable or more easily digested, it must be remem- 
bered that its nutritive value is greatly diminished, a 
fact often overlooked by those cariug for the sick. 
Koumiss is a form of milk which is well borne by 
typhoid patients. 

To make a liquid or semi-liquid diet bearable for auy 
length of time without destroying all desire for food, it is 
necessary to offer as much variety as possible, and for 
this reason chicken and mutton broth are given to stimu- 
late appetite rather than for their food value. Beef tea 
should never be allowed, as the extractives of beef are 
liable to excite diarrhoea, which, above all symptoms, is 
to be avoided. 

RHEUMATISM. 

In the dietetic treatment of rheumatism physicians 
differ greatly, but on one point they seem agreed, 
namely : That a moderate diet of well-cooked simple food 
must be enforced. Much out-of-door life is strongly 



DIET IN SPECIAL DISEASES. 259 

recommended, with moderate exercise, and cold-water 
baths are usually found to be beneficial. 

Foods rich in extractives are avoided, also tea, coffee, 
and alcohol in all its forms. Beef is considered more 
stimulating than lamb or chicken, and is excluded from 
the dietary. Sweetbreads give rise to uric acid in the 
system, therefore they must be condemned by the sufferer 
from rheumatism. 

Cereals, milk, eggs, fresh fruit, and vegetables should 
form the principal part of the diet, and above all, good 
eating habits should be established, which consist of 
regularity of meals as well as a sufficient time for eating 
the same. Late suppers always should be avoided. 

BRIGHT'S DISEASE. 

Bright's disease is a disease of the kidneys, and is 
recognized by the persistent presence of albumen in the 
urine, and the wasting of the affected organ. Bright's 
disease may be acute or chronic, and in either case rest 
the organ as far as possible. This may be accomplished 
by avoiding work or irritants for the kidney. The physi- 
cian recognizes the fact that the kidney is but a small 
part of the body, therefore does not forget to consider 
the body as a whole. 

In acute cases of Bright's disease the use of water is 
restricted to a moderate supply. Formerly, in chronic 
cases, water was given freely, with the thought that thereby 
waste products might be more readily excreted. Van 
Noorden claims that waste products are excreted quite as 
well in a small as in a large quantity of urine, and his 
theory is verified by other noted authorities. Therefore 
at the present time, a moderate supply of water is given 
in chronic cases. 

A milk diet, in extreme cases, is considered usually a 
safe one to follow. At the present time nine hospitals 
out of ten adhere quite closely to this method of feeding. 
Van Noorden asserts that too much albumen is given if 



260 FOOD AND COOKERY. 

such a diet is allowed, but his ideas on this subject are 
not embraced by the leading physicians of our own 
country. 

Albumen, in acute cases, for a time must be restricted, 
but as the disease becomes chronic care must be taken 
that the supply is not insufficient for the needs of the 
body. It must never be forgotten that albumen is 
a typical form of proteid food, and proteid is essential 
to tissue building. From whatever source albumen is 
supplied its effect upon the urine is identical. 

The quantity of meat in the diet is usually restricted, 
— a fact due not to the quantity of albumen it contains, 
but to its extractives. While it has not been proved that 
meats are distinctly harmful, clinical experience points in 
that direction. 

The newly advanced theory, that red meats are no 
richer in extractives than white meats, is being accepted. 
Experiments in Germany have shown this to be the 
case. 

Eggs, milk, and milk derivatives, being deficient in ex- 
tractives, furnish desirable foods for the sufferer from 
Bright' s disease. In chronic cases the amount of albumen 
given daily should not exceed one hundred and ten 
grammes, or fall below fifty grammes, and as a rule 
ninety grammes is the amount furnished. 

Foods and Condiments not allowed. 



Alcoholic Stimulants. 


Garlic. 


Anise. 


Leeks. 


Asparagus. 


Mushrooms 


Caraway. 


Mustard. 


Cayenne. 


Paprika. 


Celery. 


Pepper. 


Clove. 


Sorrel. 


Coffee. 


Tea. 


Curry Powder. 


Truffles. 



DIET IN SPECIAL DISEASES. 261 

Vinegar, being oxidized in the body, is allowed, and 
there seems to be no reason why lemon juice may not be 
taken, although it has been thought harmful by many. 
Alcohol in any form should be avoided. Exception must 
be made to Kefir and Koumiss, which are allowed in 
moderation, as they contain so small a quantity. Tea and 
coffee are forbidden on account of their action on the 
heart. The use of tobacco is avoided for the same 
reason. 

A Day's Ration in Acute Case. 

Milk 1500 grammes. 

Cream 375 " 

Rice 50 " 

Zwieback 50 " 

Butter 50 " 

Sugar 20 " 

CONSUMPTION (PHTHISIS). 

It is frequently the case that the illy nourished fall 
victims to phthisis, and the danger is increased if one 
has inherited tendencies to the disease. Statistics show 
that the death rate from phthisis is alarmingly large, and 
it might be materially lessened, and in a few years eradi- 
cated, if the strictest attention was paid to the burning 
of all sputum. 

On account of the great destruction of tissues in the 
consumptive, there should be given a generous supply 
of tissue-forming foods. The rations should be of such 
a character that they may be easily digested, and they 
should be given at regular, frequent intervals. Besides 
breakfast, dinner, and supper, there should be a luncheon 
in the morning, another in the afternoon, and still another 
before retiring. 

Hygienic surroundings and an ample supply of fresh 
air play as important a part in the treatment as the food 
supply. The good results obtained at the various sanita- 



262 FOOD AND COOKERY. 

riums are largely due to the fact that these important 
considerations have not been overlooked. 

At Rutland, Massachusetts, where many patients have 
derived much benefit, the open-air treatment is used, and 
all alcoholic stimulants are withheld unless especially or- 
dered by the physician. It must be mentioned, however, 
that only such patients are admitted as are suffering from 
the first stages of the disease. 

The patients are warmly clad both night and day. 
During the day most of the time is spent out of doors, 
and some patients even sleep out of doors, and when not 
out of doors in a cold room constantly supplied with 
fresh air. Hoods, mittens, and moccasins are necessary 
as a protection in such an out-of-door life, and blankets 
are supplied almost without number. 

Patients are allowed a warm room for the cold-water 
baths, which are recommended, and also for dressing, 
after which time the heat is turned off, not to be turned 
on again until time to heat the rooms for undressing. 

Under this treatment a weekly gain of weight always is 
looked for, and patients are weighed at regular intervals 
that the increase may be recorded. The exercise is lim- 
ited, to assist in accomplishing this gain, while the food 
supply is greatly in excess of that furnished for a person 
in health. 

Many physicians are wont to send patients to the far 
West (Colorado or California), and while some have 
derived benefit from the change, alas, the greater number 
have been too wasted by the disease to receive permanent 
good. 

Consumption being an infectious disease, it is never 
wise to have a large number of cases in a single colony. 
Where large numbers have flocked to localities where the 
disease has been unknown, the cases have so multiplied 
that the error of the plan has beeu made apparent. 

Many patients who make a change of climate ^select- 
ing sf spot where the elevation is high and the air dry) 
during the early stages of the disease, are so benefited 



DIET IN SPECIAL DISEASES. 263 

as to be able to return without suffering materially from 
the change ; while others find it necessary to remain for 
the rest of their lives, except, perhaps, for short vacation 
trips. 

Specialists of phthisis are agreed in believing that the 
most gratifying results come from 

1. A treatment of the disease in its first stages. 

2. A high and dry climate. 

3. A liberal supply of fresh cold air. 

4. Daily morning cold-water baths (when possible). 

5. Light physical exercise in moderation. 

6. A liberal supply of easily digested food, known as 
the stuffing process. 

Fats, in the form of cream, butter, olive oil, bacon, 
and fat of beef, are most important in the dietary of 
the consumptive, their caloric value being great in pro- 
portion to their bulk. 

Among proteid foods, eggs play a very important part, 
as they are acceptable when raw, or may be cooked in a 
great variety of ways, either alone or in combination 
with other food materials. Many physicians advise giv- 
ing a large number of eggs, and cases are recorded where 
a patient has taken eighteen in a day, beginning with 
three, and adding one egg each day until this maximum 
is reached. While patients have gained on such a diet, 
there are some objections to its use. Patients usually 
tire of eggs when taken in such large numbers ; then, 
again, being less completely digested than when taken in 
small numbers, the use of a cathartic is imperative. 

Among meats beef holds first place, principally due to 
the fact that patients tire of it less quickly. The fat of 
beef is more easily digested than the fat of mutton, 
which among meats holds second place. Lamb, chicken, 
poultry, and game, all are introduced into the diet. 
Milk may be taken at the close of a meal, or between 
meals with a biscuit. There are few foods which need 
be excluded in feeding phthisis patients. It is a fact 



264 FOOD AND COOKERY. 

to be remembered, however, that when an excess of 
fat is taken the supply of carbohydrates should be 
diminished. 

When digestion becomes impaired by the stuffing 
process, oftentimes the use of some alcoholic stimulant 
will be found of great help as an aid to better digestion. 



INDEX, 

TECHNICAL AND DESCRIPTIVE. 



Absorption, denned, 12 ; 16, 17. 

Acid Fermentation, 12. 

Acids, 2, 4, 52, 218. 

Fatty, 16. 

Air, essential to life, 1. 

Albumen, 2, 44, 52, 3 08, 217, 259, 260, 

Albuminoids, 2. 

Albumoses, 13. 

Alcohol, 4; absorbed in the stomach, 
17; how obtained, 58; a food, 58; 
avoided by armies and athletes, 58; 
high proof, 58; absolute, 58 ; its use 
in the sick-room, 59 ; physiological 
effects of, 59 ; in diabetic cases, 220. 

Alcoholic Beverages, list of, 58; 
effects produced by, 59; effects 
produced by habitual use of, 59; 
conditions which justify use of, 60. 

Alcoholic Poisoning, use of coffee in 
cases of, 65. 

Ale, 58. 

Alimentary Canal, the, 12; rice water 
soothing to, 62. 

Alkaline Fluids, 12, 16. 

Alkaline Reaction, 25. 

Alkaloid Thein, 63. 

Americans, eat more than other 
people, 3. 

Amides, 2. 

Ammonia, 2. 

Amylopsin, 16. 

Animal Proteids (see Proteids, Ani- 
mal). 

Animals, experiments on, 20. 

Anti-toxins, valuable discovery of, 18. 

Apollinaris Water, 49. 

Apoplexy, 59. 



Appetite, the, 1; has marked effect 
on gastric digestion, 15 ; best means 
of stimulating, 37. 

Apple, the, calorie value of, 9; time 
required for digesting, 16; compo- 
sition of, 203. 

Apricots, composition of, 203. 

Arabia, 50, 65. 

Arrowroot, time required for digest- 
ing, 16. 

Asia, 50. 

Asparagus, composition of, 151, 152. 

Asses' Milk, 26. 

Assimilation, defined, 12. 

Atwater, Prof. W. O., his classifica- 
tion of foods, 2; experiments of, 
20; his comparative table showing 
amount of food required, 34; his 
table showing composition of fish 
allowed for the convalescent ; 126 ; 
his table showing composition of 
meats used for, 134; his table 
showing composition of vegetables, 
151. 

Baby, the, importance of its feeding, 
21 ; requirements of, 21 ; amount of 
sleep necessary for, 21; average 
weight of, 21 ; earliest feeding of, 
22 ; amount of water required by, 22 ; 
importance of regular feeding of, 
23 ; table for feeding, 23 ; stomach 
capacity of. 24 : a mother's duty to, 
24 ; length of time for each feeding, 
26; when best to wean, 30. 

Bacon, calorie value of, 9 : 39 ; di- 
gestibility of, 139. 



266 



INDEX, TECHNICAL AND DESCRIPTIVE. 



Bacteria, 12 ; not killed by drugs, 18 ; 
26, 46. 

Baking, 44. 

Baking Powder, 88. 

Banana, the, calorie value of, 9 ; com- 
position of, 203. 

Ba'rley, 89. 

Barley Gruel, acts as an astringent, 
82. 

Barley Water, laxative value of, 62. 

Bathing, 19; its relation to health, 48. 

Beans, 2; time required for digesting, 
16. 

Lima (see Lima Beans). 

> String (see String Beans). 

Beat, how to, 43. 

Bedouins, the, of Arabia, 50. 

Beef, time required for digesting, 15, 
16; how to cut it for making beef 
tea, 84; composition of, 134 ; nutri- 
tive value of, 136 ; description of a 
side of, 137 ; how to determine 
good, 137 ; comparative composi- 
tion before and after cooking, 140. 

Beef Extract, Liebig's, calorie value 
of, 9. 

Beef Extracts, described, 83 ; nutri- 
tive value of, 83 ; how to serve, 84. 

Beef Juice, calorie value of, 9. 

Beefsteak, calorie value of, 9. 

Beef Tea, described, 83 ; how to use 
it to advantage, 83 ; home-made, 
83-84. 

Beer, 58. 

Beet Sugar, 3. 

Bermuda Onions, 152. 

Beverages, denned, 62; possess little 
nutritive value, 62; exceptions, 
62; what allowed in diabetic diet, 
220. 

Alcoholic, 58. 

Fruit, 62. 

Bile, the, 16; its flow constant, 16. 

Bile Pigments, 17. 

Bile Salts, the, 16; absorption of, 
17. 

Biliousness, to prevent, 57 ; caused 
by coffee-drinking, 66. 

Black Tea, compared with green tea, 
63. 



Blood, the, dextrose in, 4. 

Body, the, relation of food to, 1 ; food 
builds and repairs, 1; food fur- 
nishes heat and energy for the 
activities of, 1; principal elements 
of, 1; quantity of water required 
by, 5; water constitutes two-thirds 
the weight of, 5; comparison be- 
tween locomotive and, 7; the liver 
acts as storehouse for, 17 ; uses of 
water in, 48 ; vegetables necessary 
to the needs of, 151. 

Body Weight (see Weight, Body). 

Boiled Water, 47. 

Boiling, 43. 

Bomb Calorimeter, the, determines 
latent energy in different foods, 7. 

Bones, the, 5, 

Bowels, the, 218. 

Brandy (Cognac), calorie value of, 9; 
58, 60. 

Brazil, 65. 

Bread, latent heat in, 7; calorie value 
of, 9; its effect upon the flow of 
gastric juice, 14; time required for 
digestillgi 15; the "staff of life," 
88; fermented, 88; unfermented, 
88; necessary ingredients for a loaf 
of, 88 ; what flour best adapted to 
make, 89; fuel value of, 90 ; bak- 
: digestibility of, 93. 

Entire Wheat, calorie value of, 9. 

Bread Dough, 91, 92 ; shaping, 92. 

Bread Making, described, 91. 

Breads, Diabetic. 221. 

Breakfast Cereals (see Cereals). 

Blight's Disease, described. 259; die- 
tetic treatment of, 259-960 ; foods 
and condiments not allowed, 260; 
a day's ration. 961. 

Broiling. 43. 

Butter, 4; calorie value of. 
digestibility of bread. 93. 

Buttermilk, how obtained. 53: its 
composition. 53 ; its taste, 53 : 
as a laxative. 53. 

Caffeix. effect of, 65, 67, 83. 
Calcium. 52. 
Calcium Phosphate, 5. 






INDEX, TECHNICAL AND DESCRIPTIVE. 



267 



Calf's Brains, digestibility of, 138. 

California, 262. 

Calorie, the, defined, 8 ; table show- 
ing number required under different 
conditions, 10. 

Calorie Value, of some important 
foods, table showing, 9. 

Calorimeter, the Bomb, 7. 

the Respiration, 7. 

Cane Sugar, 3, 4; nutritive value 
of, 4. 

Carbohydrates, the, 2 ; chief office of, 
3; include the cheapest kinds of 
food, 3, 4; waste products of, 4 ; 
amount of energy yielded b}', 4 ; 16, 
17, 35; aids in the digestion of, 60; 
106; the chief source of heat and 
energy in the body, 218. 

Carbon dioxide, 4, 88, 90, 91, 

Casein, 2, 52, 55. 

Caseinogen, 25, 26. 

Cauliflower, time required for digest- 
ing, 15 ; composition of, 151, 152. 

Celery, composition of, 151, 153. 

Cellulose, 2. 17. 

Central America, 65. 

Centrifugal Cream, 52. 

Cereals, 2, 3, 24, 30, 31; various 
kinds, 100; valuable, inexpensive 
foods, 100; table showing compo- 
sition of, 100; how to obtain best 
results in cooking, 101; digesti- 
bility, 101; table for cooking, 102. 

Ceylon, 63. 

Champagne, 58, 60. 

Cheese, 2; calorie value of, 9; for the 
diabetic, 219. 

Chicken, calorie value of, 9 ; time re- 
quired for digesting, 16; digesti- 
bility of, 140. 

Child, the, birthright of, 21; weaning 
of, 30; when to feed, 30; what to 
feed, 31, 32; what not to feed, 32; 
his craving for sweets, 32; impor- 
tance of a resting time for, 33 ; his 
food at school, 33 ; why he requires 
more food to his weight than a 
man, 34; table showing this com- 
parative amount, 34 ; table showing 
increase of calories required for a 



growing, 35 ; tea should not be 
given to, 64. (See also Baby, the.) 

Child feeding, viii, 30-35; impor- 
tance of milk in, 50. (See also 
Infant feeding.) 

Children, require more proteid than 
the adult, 3; diet of, 5; more read- 
ily succumb to disease than older 
people, 19. 

China, 63. 

Chittenden, Prof. R. H., experiments 
of, 20. 

Chlorides, 52. 

Chlorine, 52. 

Chocolate, nutritive value of, 62; 
manufacture of, 66; gathering of 
the fruit, 66; composition of, 67; 
its food value, 67. 

Sweet, 67. 

Vanilla, a most desirable food, 

32; when injurious, 32, 66. 

Cholera, 52. 

Cider, 58. 

Clam Water, valuable in cases of 
nausea, 63. » 

Clams (out of shell), composition of, 
126. 

Climate, its effect upon foods required, 
10. 

Cocoa, Breakfast, calorie value of, 
9; 24; nutritive value of, 62; man- 
ufacture of, 66; gathering of the 
fruit, 66; composition of, 67; stim- 
ulating effect of, 67; its food 
value, 67. 

Cod (salt, boneless), composition of, 
126. 

Coffee, 1,24; described, 64; curing of, 
64; different grades of, 65; mix- 
tures of, 65; stimulating effect of, 
65 ; how to buy, 65 ; how to prepare, 
65; has no food value in itself, 65 ; 
useful in cases of nausea, and opium 
and alcoholic poisoning, 65; results 
of excessive drinking of, 66 ; sub- 
stitutes for, 66. 

Java, 65. 

Mocha, 65. 

Cognac, 58. 
1 Colic, 25, 205. 



268 



INDEX, TECHNICAL AND DESCRIPTIVE. 



Collagen, of skin and tendons, 2; 134. 

Colorado, 262. 

Combustion, 1 ; heat of, 8 ; process 
of, 20. 

Condiments, 1; allowed in diabetic 
diet, 220 ; not allowed in diet for 
Bright's Disease, 260. 

Constipation, 25 ; usual cause of, 246 ; 
effect of diet upon, 246. 

Consumption, dietetic treatment of, 
261-262. 

Contraction, Peristaltic Muscular, 17. 

Convalescents, the, tables showing 
composition of fish allowed for, 
126. 

Cookery, defined, 41; more attention 
being paid to subject of, 42 ; should 
form part of every woman's educa- 
tion, 42 ; how to obtain best results 
in, 42 ; plays very important part 
in digestion of foods, 246. 

Cooking, Good, importance of, 15, 18. 

Corn, Green, 152, 

Corn Meal, calorie value of, 10 ; 89 ; 
composition of, 150; how to cook, 
102. 

Corn Starch, calorie value of, 10. 

Cows, most satisfactory breeds of, 
27. 

Cow's Milk (see Milk, Cow's). 

Cracker Gruel, acts as an astringent, 
82. 

Crackers, Boston, calorie value of, 9. 

Graham, calorie value of, 9 ; 

time required for digesting, 15. 

Cranberries, composition of, 203. 

Cream, 4 ; calorie value of, 9 ; an ex- 
pensive form of fat, 52; for the 
diabetic, 219. 

Centrifugal, 52. 

Gravity, 52. 

Cream of Tartar, 88. 

Cream Soups, food value of, 118. 

Creams, chemistry of freezing, 197; 
how to freeze, 197. 

Creatin, 83. 

Creatinin, 83. 

Cucumbers, 152. 

Currants, 62. 

Cut, how to, 43. 



Dates, high food value of, 34 ; com- 
position of, 203. 

Depression, Mental, 67. 

Desserts, Frozen (see Frozen Des- 
serts). 

Dextrose (see also Grape Sugar), 4, 
16. 

Diabetes, 60; defined, 217; three 
stages of, 217 ; essentially a dietetic 
disease, 217; in childhood, 217: in 
adults, 217; diet for, 217-222: 
necessity of the open air, 222 ; fre- 
quent feeding desirable for, 222. 

Diabetes mellitus, 217. 

Diabetic Breads, 221. 

Diabetic Diet, a, essentials of, 218 ; 
proteids in, 218 ; fats in. 219 ; vege- 
tables allowed in, 219; fruits, 220; 
condiments, 220; alcohol. 220; 
beverages, 220; in detail, 222. 

Diabetic Flours, table showing com- 
position of, 221. 

Diabetic Milk, Williamson's. 222. 

Diarrhoea, 25, 06, 57. 00. 205: defined, 
247 ; diet in cases of, 247. 

Diet, importance of, vii ; in various 
diseases, viii : result of abuse of, 
11; what kind necessary to pre- 
serve normal condition, 14; disease 
largely due to errors in, 19 ; aver- 
age, 217; in diabetes, 218 ; proteids 
in, 21S : in cases of constipation, 
246 ; in diarrhoea, 247 : in indiges- 
tion, 248 ; in hyper-acidity of the 
stomach. 248 ; in ulcer of the stom- 
ach, 250 ; in gastritis, 250 ; in 
dilated stomach, 251 : a fattening, 
253; for obesity, 255: for typhoid 
fever, 257 ; for rheumatism. _ 
for Bright's Disease. 259; for con- 
sumption, 261. 

" Dietarv Computer," the, Mr?. Ellen 
H. Richards', 11. 

Digestion, defined, 12: cases of im- 
paired, 15 : principally takes place 
in the small intestine, 16: tem- 
perature of food has marked influ- 
ence upon, 3S. 

Digestive Habits, danger of becoming 
addicted to, 14. 



INDEX, TECHNICAL AND DESCRIPTIVE. 



269 



Dilation of the Stomach, cause of. 
251 ; treatment of, 252 ; diet for 
250 ; suggested menu in case of, 
252. 

Diphtheria, 52, 60. 

Disaccharids, 3. 

Disease, largely due to errors in diet, 
19; important part played by per- 
sonal idiosyncrasies in, 37 ; often 
due to improper feeding, 41. 

Diseases, Infectious, due to bacterial 
action, 18. 

Distilled Liquors, 58. 

Distilled Water, 46. 

Dough, Bread (see Bread Dough). 

Dried Fruits, nutritive value of, 204. 

Drugs, used less than ever before, 18 ; 
do not kill bacteria, 18. 

Duodenum, the, 14. 

Dysentery, 36. 

Dyspepsia, caused by coffee-drinking, 
66. 

Educators, 30. 

Eels, nutritive value of, 125. 

Egg-nogs, nutritive value of, 62, 
63. 

Eggs, Hen's, 2; calorie value of, 9; 
time required for digestion of, 15; 
24; a useful substitute for meat, 
106; nutritive value of, 106; com- 
position of, 106 ; their value in the 
sick-room, 107 ; how preserved, 107 ; 
how to determine freshness of, 107; 
advantages of use in sick-room, 108 ; 
effects of cooking, 108 ; digestibility 
of, 109. 

Energy, furnished by food, 1, 7; by 
proteids, 2, 4 ; by fats, 4 ; by carbo- 
hydrates, 218. 

England, errors of diet in, 19, 20. 

Entire Wheat Flour, calorie value of, 
9, 10; composition and food value 
of, 89. 

Environment, 19. 

Erysipelas, 60. 

Evaporated Milk, 82. 

Exercise, 19. 

Extractives, Meat, 2, 135, 136. 

Vegetable, 2. 



Faeces, 17. 

Fat, 25, 217, 218. 

Fatigue, produced by tea-drinking, 
64. 

Fats, 2; furnish heat and energ} r , 4; 
amount of energy yielded by, 4 ; 10, 
16 ; in diabetic diet, 219. 

Ferments, 12, 14, 16. 

Figs, high food value of, 34; com- 
position of, 203. 

Filters, a delusion and a snare, 46. 

Fish, 2, 24; described, 125; classifi- 
cation of, 125 ; nutritive constitu- 
ents of, 125; not a " brain food," 
125 ; digestibility of, 127. 

Salt (see Salt Fish). 

Scaly (see Scaly Fish). 

Shell (see Shell Fish). 

White, time required for digest- 
ing, 16. 

Flavoring extracts, 1. 

Flint, experiments of, 20. 

Flounder, composition of, 126. 

Flour, calorie value of, 9, 10 ; best 
kinds for making bread, 89 ; how 
to determine strength of, 89 ; com- 
position and food value of, 89. 

Entire Wheat, 89. 

Flours, Diebetic (see Diabetic Flours). 

Gluten, 221. 

Graham, 89. 

Rye, 89. 

Wheat, 89. 

Fold, how to, 43. 

Food, "the only source of human 
power to work or to think," vii ; 
its relation to the body, 1 ; builds 
and repairs the body, 1 ; furnishes 
heat and energy for its activities, 
1; must undergo changes before 
utilized by the body, 12; for the 
baby, 21-29; for the" child, 30-35; 
for the sick, 36-40; must be assim- 
ilated to be of value, 37; "well 
cooked is partially digested," 41; 
objects in cooking, 41 ; now stand 
on a scientific basis, 42. 

Food adjuncts, 1 ; examples of, 1. 

Foods, classification of, 2 ; fuel values 
of, 7; table showing calorie value 



270 



INDEX, TECHNICAL AND DESCRIPTIVE. 



of some important, 9 ; digestibil- 
ity of, 15, 16; importance of the 
study of, 18 ; their effect on meta- 
bolism, 19. 

Animal, 2; in a diabetic diet, 

218. 

Proteid, chemical elements found 

in, 2; most expensive, 3. 

Vegetable, 2 ; abound in starch, 

44 ; in a diabetic diet, 218. 

Fortified Liquors, defined, 58. 

Fould's Wheat Germ, how to cook, 
102. 

Fowl, digestibility of, 140. 

Freezer, an Ice-Cream, improvised, 
196. 

Frozen Desserts, in the sick-room, 
196 ,• high food value of, 196. 

Fruit, 24 ; chief value of, 35 ; com- 
position of, 203 ; possess little food 
value, 203 ; nutritive value of, 
204; cooking of, 204; digestibility 
of, 204; danger in eating unripe, 
205; what allowed in diabetic diet, 
220; in cases of constipation, 247. 

Fruit Beverages, 62. 

Fruit Sugar, 3, 204. 

Fruits, Dried (see Dried Fruits). 

Fusel-oil, 59. 

Game, time required for digesting, 16. 

Gastric Digestion, 13; influence of 
extremes in temperature on, 14; 
Pawlow's experiments, 14; appe- 
tite has marked effect on, 15; effect 
of alcohol upon, 59. 

Gastric Disorders, 4. 

Gastric Juice, 6, 13, 14, 16 ; each food 
calls forth a special, 50 ; 248. 

Gastritis, treatment of, 250 ; diet for, 
250. 

Gelatin, 13. 

Gelatinoids, 2. 

Germany, sanitariums and hospitals 
in, 15. 

Germs, enter s vstem in different wavs, 
18. 

Gin, 58. 

Glands, the, 12. 

Globulin, 52. 



Glucoses, 3. 

Gluten, 2, 89. 

Gluten Flour, 221. 

Glycerine, 16. 

Glycogen, 17. 

Graham Flour, 89 ; composition and 

food value of, 89, 90. 
Grape Sugar, 3, 217. 
Grapes, 62 ; composition of, 203. 
Gravity Cream, 52. 
Green Corn, 152. 
Green Tea, compared with black tea, 

63. 
Gruel, Barley (see Barley Gruel). 

Cracker (see Cracker Gruel). 

Thickened Milk (see Thickened 

Milk Gruel). 
Gruels, 36; described, 82; how to 

prepare, 82 ; nutritive value of, 82. 

Haddock, composition of, 126. 

Halibut, calorie value of, 9 ; composi- 
tion of, 126. 

Ham. digestibility of, 139. 

Hard Water, 47. 

Harrington, Dr. Charles, his table 
showing composition of diabetic 
flours. 221. 

Headache, produced bv tea-drinking. 
64. 

Health, defined, 18; necessary eondi-; 
tions for, 18; relation of bathing 
to. 48. 

Heartburn, caused by coffee-drink- 
ing. 66. 

Heart Trouble, 256. 

Heat, furnished by food, 1, 7; by 
proteid s, 2, 4 ; by fars. 4 ; its ap- 
plication for boiling or steaming, 
43, 44 ; furnished by carbohy- 
drates, 218. 

Herrings, nutritive value, 125. 

Holmes, Dr. Oliver Wendell, quoted, 
18. 

Hominy, calorie value of, 10; 31; 
composition of, 100 : how to cook, 
102. 

Honey. 3. 

Hospitals, in Germany, 15; classifica- 
tion of dietaries in, 39, 40. 






INDEX, TECHNICAL AND DESCRIPTIVE. 



271 



Hot Sulphur Spring Water, 49. 
Human Milk (see Mother's Milk). 
Hunyadi Water, 49. 
Hutchison, 35. 

Hyper-acidity, of the stomach, 248; 
diet suggested for, 240. 

Ice-Cream Freezer (see Freezer, an 

Ice-Cream). 
Ices, chemistry of freezing, 197 ; how- 
to freeze, 197. 
Impaired Digestion, cases of, 15. 
India, 63. 

Indian Meal, nutritive value of, 82. 
Indigestion, causes of, 248 ; remedies 

suggested for, 248. 
Infant, the (see Baby, the). 
Infant feeding, vii., 4, 21-29; table 

for, 23. 
Infectious Diseases, due to bacterial 

action, 18. 
Ingredients, ways of combining, 43. 
Insomnia, produced by tea-drinking, 

64; by coffee-drinking, 66. 
Intemperance, distilled liquors 

largely responsible for, 58. 
Intestine, the large, 17; the small, 

14, 16, 17. 
Invert Sugar, 3. 
Invertin, 16. 
Iron, 552. 
Italy, 20, 101. 

Japan, 20, 63. 
Java Coffee, 65. 
Jessen, 141. 
Johannis Water, 49. 
Johnston, 140. 

Kefir, composition of, 53. 

Kidney Trouble, 72. 

Kidneys, the, 259. 

Konig, 25, 140. 

Koumiss, manufacture of, 53; its 
value in the sick-room, 53 ; home- 
made, 54. 

Lactalbumin, 25, 26. 

Lactose (see also Milk Sugar), an 

expensive fuel food, 52. 
Lasvulose (see also Fruit Sugar), 16. 



Lamb Chop, calorie value of, 9; 
time required for digesting, 16. 

Lamb, nutritive value of, 138; how 
to determine good, 139. 

Languor, caused by coffee-drinking, 
66. 

Legumen, 2. 

Lemons, 62 ; composition of, 203. 

Lentils, 2. 

Lettuce, composition of, 151, 153. 

Liebig, on metabolism, 20. 

Liebig's Beef Extract, calorie value 
of, 9. 

Life, air essential to, 1; nitrogen es- 
sential to, 2 ; can be sustained 
on proteids, mineral matter, and 
water, 3. 

Lima Beans (green), composition of, 
151. 

Lime, Phosphate of, 5. 

Lime Water, 26. 

Liquors, Distilled, very largely re- 
sponsible for intemperance, 58. 

Lithia Water, 49. 

Liver, the, 16 ; acts as storehouse for 
the body, 17; fatty degeneration 
of, 59. 

composition of, 219. 

Lobsters, composition of, 126. 

Locomotive, the, comparison between 
the body and, 7. 

Londonderry Lithia Water, 49. 

Lunch Counters, in schools, 34. 

Lunches, at school, 33 ; what to put 
in, 33 ; what to leave out, 34. 

Lungs, the, 4. 

Macaroni, composition of, 100, 101, 
154. 

Mackerel, Spanish, composition of, 
126. 

Magnesium, 5, 52. 

Maleberry Java Coffee, 65. 

Mal-nutrition, results of, 19, 248. 

Malt Extracts, 60. 

Malt Sugar, 3. 

Malted Foods, 60. 

Maltose (see Malt Sugar). 

Man, calories required by, 10; ex- 
periments upon, 20. 



272 



INDEX, TECHNICAL AND DESCRIPTIVE. 



Maple Sugar, 3. 

Mare's Milk, 26, 53. 

Massachusetts, legal standard of 

milk in, 54. 
Mastication, necessity of thorough, 

12. 
Matzoon, composition of, 53. 
Meal, Corn, calorie value of, 10. 
Measures and Weights, table of, 42. 
Meat, 2; latent heat in, 7; its effect 
upon the flow of gastric juice, 14; 
24, 25; described, 134; table show- 
ing composition of, 134 ; structure 
of, 135; nutritive value of, 135; 
effects of cooking, 140; losses in 
cooking, 140; digestibility of, 141. 
Meat Extractives, 135, 136. 
Mental Depression, due to tea-drink- 
ing, 64. 
Metabolism, 1, 3, 8: waste products 
of, 17; effects of foods upon, 19; 
defined. 19 ; investigation of, 20 ; 
goes on rapidly where temperature 
is high, 36 ; effect of alcohol upon, 
59. 
Mexico, 65, 66. 
Milk, Asses' (see Asses' Milk). 

Cow's, calorie value of, 9; its 

effect upon the flow of gastric 
juice, 14 ; time required for di- 
gestion of, 15; 24; composition 
of, 25, 51; compared with 
human milk, 25, 26 : needs to 
be modified, 26; best adapted 
for artificial infant-feeding. 20; 
better from the herd than from 
single animal, 27; home-modi- 
fication of, 27; how to syphon, 
28 ; formula for modifying, 28 ; 
how to pasteurize, 29; how to 
sterilize, 29; 30, 31; an ideal 
food, 50; a food rather than a 
beverage, 50; how contami- 
nated, 51; pathogenic germs in, 
52; the proteid of, 52; ways of 
preserving, 54; adulteration of, 
54; legal standard in Massa- 
chusetts of, 54; effects of cook- 
ing, 55; digestibility of. 55; its 
value in the sick-room, 55: 



advantages of, 56; disadvan- 
tages of, 56 ; adapting it for the 
sick, 56 ; altering taste of, 5G ; 
improving digestibility of, 57; 
predigesting, 57; in bread 
making, 89. 

Evaporated, 82. 

Mare's (see Mare's Milk). 

Mother's (see Mother's Milk). 

Skim, 52. 

Sugar, 3; 4; nutritive value of. 4: 

cost of, 4; 25. 

Williamson's Diabetic, 222. 

Milk Diet, a, objections to, 56; in 
cases of typhoid fever, 257; 258; in 
Bright's Disease, 259. 

Mineral Matter. 2, 3; necessary for 
the building of tissues, 5 : 25. 

Mineral Waters, 49. 

Mocha Coffee, 65. 

Modification, of milk, 26 ; at home, 
27; formula for, 28. 

Monosaccharids, 3, 4. 

Mother, the, importance of regular 
feeding to, 23; her duty to her 
child, 24; diet of. 24: when best to 
wean, 30. 

Mother's Milk, 22: methods of regu- 
lating, 24, 25; the proteid and fat 
in, 24, 25: composition of, 25; com- 
pared with cow's milk, 20. 2 

Mucin, the, 12. 

Muscular Contraction, Peristaltic. 17. 

Muskmelons. composition of. _ 

Mussels, 118. 

Mutton, composition of, 134: nutritive 
value of, 138: how to determine 
good, 139. 

Myosin, 2. 

Xaunyn, on Diabetes. 217. 

Nausea, 57: toast water valuable in 
cases of, 62 : use of clam water in 
cases of, 63 : use of coffee in case of. 
65; 205. 

Nitrogen, essential to life. 2: to deter- 
mine amount in a given food 
the excretion of, S. 

Norway, 50. 

Xurse, the, her duty in serving food 



INDEX, TECHNICAL AND DESCRIPTIVE. 



273 



to the sick, 38 ; should be a student 
of the classification of foods, etc., 39. 
Nuts, high food value of, 34. 

Oatmeal 31 ; nutritive value of, 82. 

Oats, 89. 

Rolled (see Rolled Oats). 

Obesity, cause of, 255 ; treatment of, 
252 ; diet for, 255-256. 

(Esophagus, the, 13. 

Oils, the, furnish heat and energy, 4. 

Olive Oil, 4; calorie value of, 9. 

Onions, composition of, 151, 152. 

Bermuda, 152. 

Spanish, 152. 

Opium Poisoning, use of coffee in 
cases of, 65. 

Orange Juice, calorie value of, 9. 

Oranges, calorie value of, 9 ; 62; com- 
position of, 203. 

Ossein, of bones, 2. 

Oven tests, 44. 

thermometers, 44. 

Oxidation, 1. 

Oxides, 52. 

Oxygen, discovery of, 20. 

Oyster Liquor, 69. 

Oysters, calorie value of, 9; time 
required for digesting, 15; com- 
position of, 126. 

Palpitation, of the Heart, caused 
by coffee-drinking, 66. 

Pancreatic Juice, the, 16 ; its flow sus- 
pended except during digestion, 16 ; 
contains four ferments, 16. 

Pancreatin, Fairchild's, 57. 

Pasteurization, of milk, 26, 29. 

Pastry, 24. 

Patent Medicines, questionable value 
of, 61. 

Pawlow, Prof. J. P., experiments of, 
on meat extractions, 135. 

Peach, calorie value of, 9. 

Peas, 2 ; time required for digesting, 
16. 

Green, composition of, 151. 

Pepsin, 13, 14, 16. 

Pepsin Powder, 57. 

Peptones (proteids), 4, 13, 52. 



Perch (white), composition of, 126. 

Peristaftic Action, 13. 

Peristaltic Muscular Contraction, 17. 

Pettenkofer, experiments of, 20. 

Pettijohn, how to cook, 102. 

Phosphorus, 52. 

Phosphoric Acid, 135. 

Phthisis (see Consumption). 

Pineapples, 62; composition of, 203. 

Plums, composition of, 203, 

Pneumonia, 60. 

Poisoning, opium, 65; alcoholic, 65. 

Poland Water, 49. 

Poor, the, insufficient quantity of 
proteids used among, 3 ; tea drink- 
ing among, 64. 

Pork, composition of, 134; digesti- 
bility of, 139. 

Porter^ 58. 

Potash, 135. 

Potassium, 5, 52. 

Potatoes, 3 ; calorie value of, 9 ; time 
required for digesting, 15 ; compo- 
sition of, 151, 159; described, 159; 
digestibility of, 159 ; how to serve, 
159; baking and boiling, 159, 160. 

New, not desirable for sick-room, 

160. 

Poultry, composition of, 134; diges- 
tibility of, 139, 140. 

Priestley, discovers oxygen, 20. 

Proteids, chief office of, 28; waste 
products of, 2 ; give intense heat, 4 ; 
13, 16; absorbed in the stomach, 
17; 25, 106, 135, 136, 218 ; in diet, 
218. 

Animal, 2. 

Vegetable, 2. 

Protein, 2. 

Prunes, Dry, calorie value of, 9 ; com- 
position of, 203. 

Ptyalin, defined, 12. 

Quails, digestibility of, 140. 

Raspberries, 62; composition of, 

203. 
Rectum, the, 17. 
Rectal Feeding, 250. 
Red Wine, 58, 60. 



18 



274 



INDEX, TECHNICAL AND DESCRIPTIVE. 



Rennin, 13, 50. 

Respiration Calorimeter, the, 7! 

Rest, 19. 

Restlessness, caused by coffee drink- 
ing, 66. 

Rheumatism, dietetic treatment of, 
258. 

Rice, calorie value of, 9, 10 ; composi- 
tion of, 100, 101 ; how to cook, 
102; 154. 

Rice Water, soothing to the alimen- 
tary canal, 62. 

Rich, the, tendency to an excess of 
proteids among, 3. 

Richards, Mrs. Ellen H., her " Die- 
tary Computer," 11. 

Roasting, 43, 45. 

Rolled Oats, calorie value of, 9 ; com- 
position of, 100; how to cook, 102. 

Rolled Rye Flakes, how to cook, 102. 

Rum, 58. 

Rusks, time required for digestion of, 
15; 30. 

Russia, 20, 53. 

Rutland, Mass., open-air treatment 
of consumption at, 262. 

Rye Flour, 89 ; composition and food 
value of, 89. 

Saccharine, 221. 

Sago, 3. 

Sago Gruel, time required for digest- 
ing, 16. 

Sahara, the, 50. 

Salad Greens, 153; have little food 
value, 163. 

Salads, described, 163. 

Saliva, denned, 12. 

Salmon, nutritive value of, 125 ; com- 
position of, 126. 

Salt, 6. 

Salt Fish, less digestible than fresh 
fish, 128. 

Salt Pork, digestibility of, 139. 

Salts, 13; absorbed in the stomach, 
17. 

the Bile, 16. 

Sandwiches, requisites for prepara- 
tion of, 168. 

Sanitariums, in Germany, 15. 



Saratoga Water, 49. 

Scaly Fish, 125. 

Scarlet Fever, 52. 

Schools, food of a child at, 33 ; lunch 
counters at, 34. 

Schroeder, 35. 

Seltzer, 49. 

Service, for the sick, 38; directions 
for, 38. 

Shad, composition of, 126. 

Shell Fish, 125. 

Sherry, calorie value of, 9. 

Sherry Wine, 58, 61. 

Sick, the food for, 36-40 ; their feed- 
ing a question of supreme moment, 
36 ; should not be consulted regard- 
ing menu, 36 ; should rarely be 
awakened for feeding, 36 ; impor- 
tant things to consider in feeding, 
37; appetite of, 37; how to serve 
food for, 37, 38 ; methods employed 
for cooking for, 41 ; adapting milk 
for, 56 ; eggs for, 107, 108 ; table 
showing composition of meats used 
for, 134. 

Skim Milk, 52. 

Skin, the, 4. 

Sleep, 19. 

Smelts, composition of, 126. 

Soap, 16. 

Soda, 88. 

Soda Water, 49; assists gastric di- 
gestion, 49. 

Sodium, 5, 52. 

Sodium Chloride, 6. 

Soft Water, 47, 48. 

Soup-making, 45, 118, 141. 

Soup Stock, 118. 

Soups, divided into two great classes, 
118. 

South America, 66. 

Spanish Onions, 152. 

Spices, 1. 

Spinach, composition of, 151, 152. 

Sponge, a, described, 92. 

Squabs, digestibility of, 140. 

Squash, composition of, 151, 152. 

Starch, digestion of, 13. 

Animal (see Glycogen). 

Starches, 2, 3; examples of, 3, 4; 



INDEX, TECHNICAL AND DESCRIPTIVE. 



275 



compared with sugars, 4; 16, 39 ; 
vegetable foods abound in, 44, 154. 

Steaming, 43. 

Steapsin, 16. 

Sterilization, of milk, 26, 29. 

Stews, the making of, 45. 

Stir, how to, 43. 

Stomach, the, sugar absorbed by, 
4 ; 12 ; cut showing division of, 
13 ; has two muscular movements, 
14 ; capable of great distention, 14 ; 
plays small part in digestion, 16; 
vegetables throw much mechanical 
work on, 154; troubles of, 248; 
hyper-acidity of, 248 ; ulcer of, 
250; dilation of, 251. 

Stomach Trouble (see Indigestion). 

Stout, 58. 

Strawberries, calorie value of, 9 ; 
62 ; composition of, 203. 

String Beans (green), composition of, 
151. 

Sucrose (see Cane Sugar). 

Sucroses, 3. 

Sugar, 3 ; classification of, 3 ; found 
in the blood, 4 ; absorbed in the 
stomach, 4, 11 ; a desirable quick- 
fuel food, 4; compared with starch, 
4 ; calorie value of, 9 ; 13, 17 ; does 
not injure the teeth, 35 ; completely 
absorbed by the system, 39; 218; 
substitutes for, 221. 

Sugar Substitutes, 221. 

Sulphur, 52. 

Sunlight, 19. 

Siistoff, 221. 

Sweden, 20, 50. 

Sweet Chocolate, 67. 

Sweetbreads, time required for di- 
gesting, 15 ; described, 138 ; diges- 
tibility of, 138. 

Switzerland, 50. 

Tamarinds, 62. 

Tannic Acid, 60, 63. 

Tannin, 63. 

Tapioca, 3 ; calorie value of, 10 ; time 

required for digesting, 16. 
Taste, the, all eating much influenced 

by, 38. 



Tea, 1, 24; described, 63; the best 
brands, 63; differences in quality, 
a stimulant rather than a nutrient, 
63 ; how to prepare, 63 ; its food 
value, 64; evil effects of, 64; a 
useful stimulant, 64 ; should never 
be given to children, 64. 

Beef (see Beef Tea). 

Black, 63. 

Green, 63. 

Tea Drinkers, require less food, 64 ; 
apt to become nervous, 64. 

Teeth, the, 5. 

Temperature, influence on gastric 
digestion of, 14. 

Thefn, effect of, 63, 65, 67, 83. 

Theobromine, 67. 

Thermometers, Oven, 44. 

Thickened Milk Gruel, acts as an 
astringent, 82. 

Thompson, Sir Henry, on errors of 
diet, 19. 

Tissue, Connective, 17. 

Tissues, built and repaired by pro- 
teids, 2. 

Toast Water, valuable in cases of 
nausea, 62. 

Toasted Wheat, how to cook, 102. 

Tomatoes, composition of, 151, 152. 

Canned, calorie value of, 9. 

Tremor, caused by coffee drinking, 
66. 

Trout, composition of, 126. 

Trypsin, 16. 

Tuberculosis, 52. 

Turbot, composition of, 126. 

Typhoid Fever, 52; causes of, 257; 
diet for, 257 ; frequent feeding 
desirable in, 258. 

Ulcer of the stomach, 250; treat- 
ment of, 250; diet for, 250. 

U. S. Department of Agriculture, 
bulletins of, 8, 100, 106. 

Urea, 2. 

Urine, the, 2, 4, 217, 222. 

Van Noorden, his work on metabol- 
ism, 20 ; 136, 255, 259. 
Veal, described, 138. 



276 



INDEX, TECHNICAL AND DESCRIPTIVE. 



Vegetable Proteids (see Proteids, 
Vegetable). 

Vegetables, cellulose in, 2; 24; chief 
value of, 35 ; table showing com- 
position of, 151 ; nutritive value of, 
151; necessary for the body's re- 
quirements, 151 ; cooking of, 153 ; 
digestibility of, 154 ; throw me- 
chanical work on the stomach, 154 ; 
what allowed in diabetic diet, 219. 

Vichy, 49. 

Vitos, how to cook, 102. 

Voigt, experiments of, 20. 

Vomiting, 25, 250. 

Water, 2, 3, 4; quantity required 
by the body, 5 ; constitutes two- 
thirds of the weight of the body, 
5, 46; 13; amount required by a 
baby, 22 ; 25, 30 ; 37 ; amount re- 
quired by an adult, 46; component 
parts of, 46 ; not chemically pure 
in nature, 46 ; source of deriva- 
tion for household consumption, 
47 ; the greatest known solvent, 
47 ; temperatures of, 47 ; uses in 
the body, 48 ; has many uses of 
valuable importance to man 48 ; 
a valuable antiseptic, 49 ; Nature's 
beverage, 62. 

Boiled, 47. 

Distilled, 46 ; chemicallv pure, 

46. 

Hard, described, 47 ; can be ren- 
dered soft, 48. 



Water, Soft, 47, 48. 
Well, location should be care- 
fully examined, 47. 
Water Cures, 49. 
Water Temperatures, 47. 
Weaning, a child, 30. 
Weight, Body, how to increase, 253. 
Weights and Measures, table of, 42. 
Well Water, 47. 
West Indies, the. 66. 
Wheat Breakfast Cereal, composition 

of, 100. 
Wheat Flour, 89. 
Wheat Germ, calorie value of, 10. 
Wheatena, how to cook, 102. 
Wheatlet, calorie value of, 10; how 

to cook, 102. 
Whey, 53. 

Whiskey, calorie value of, 9, 58. 
White Sulphur Spring Water. 49. 
White Wine, 58. 
Whitefish, composition of, 126. 
Williamson's Diabetic Milk, 298. 
Wine, Red, 58. 

White, 58. 

Wine Whey, uses of, 62. 

Yeast, 53, 88 ; described, 90 ; con- 
ditions favorable for its growth, 
90; in bread making, 90-92. 

Yeast Cakes. 91 ; how to know when 
fresh, 91. 

Zwieback, 30, 92, 168. 



INDEX TO RECIPES. 



Albumen, 

Brandy, 225. 

Claret, 225. 

Madeira, 72. 

Orange, 72, 225. 

Port, 72. 

Sherry, 72. 

Water, 68. 

with Beef Extract, 68. 
Albumenized Milk, 74. 
Almond, 

Cakes, 226. 

Tarts, 195. 
Angel Drop Cakes, 212. 
Apple, 

Sauce, 205. 

Baked, 206. 
Strained, 205. 

Tapioca Pudding, 173. 

Velvet Cream, 244. 

Water, 68. 
Apricot, Dried, Sauce, 206. 

Strained, 207. 
Apricot and Wine Jelly, 183. 
Asparagus, 

Boiled, 154. 

on Toast, 154. 

Salad, 240. 

Soup, 119, 230. 

Tips, Creamed, 155. 

with Milk Toast, 154. 

Bacon, Curled, 145. 
Banana, 207. 

Baked, 207. 

How to serve, 207. 
Barberry Jelly Water, 69. 
Barley, 

Gruel I., 85; II., 85. 

Water, 67. 



Bavarian Cream, Coffee, 244. 
Beans, 

Shell, 155. 
String, 155. 
Bechamel Sauce, 150. 

Yellow, 150. 
Beef, 

Balls, 141. 
Broiled Steak, 142. 

with Sauce Figaro, 233. 
Jelly, 183. 

Pan Broiled Cakes, 142. 
Roast, with Horseradish Cream 

Sauce, 234. 
Fillet of, 234. 
Beef Extract I., 86; II., 87. 
Frozen, 87. 

with Albumen Water, 68. 
with Chicken Soup, 228. 
with Port, 87. 
Beef Jelly, 183. 
Beef Omelet I., 114; II., 116. 
Beef Sandwiches, 
Raw, 169. 
Toasted, 170. 
Beef Tea, I., 87; II., 87. 
Beet Greens, 156. 
Beverages, 62-81. 

Albumen, 72, 225. 
Brandy, 225. 
Claret^ 225. 
Madeira, 72. 
Orange, 72, 225. 
Port, 72. 
Sherry, 72. 
Water, 68. 

with Beef Extract, 
68. 
Chocolate, 62, 66, 81. 
Clam Water, 73. 



278 



INDEX TO RECIPES. 



Beverages (cont.), 

Cocoa, 62, 66, 79, 80. 
Brandy, 80. 

Breakfast I., 80; II., 80. 
Cordial, 81. 
Cracked, 79. 
Shells, 79. 

and Cracked Cocoa, 80. 
Coffee, 64, 76, 78, 79. 
Black, 79. 
Cereal, 79. 
Filtered, 78. 
Pot of, 78. 
with Butter, 223. 
with Cream, 223. 
with Egg, 223. 
Egg-Nog L, 76; II., 76; 225. 
Coffee, 76. 
Cream, 225. 
Fruit, 225. 
Hot Water, 76. 
Pineapple, 76. 
Egg with Brandy, 77. 
Flaxseed Tea, 72. 
Fruit, 62, 68-72. 

Apple Water, 68. 
Barberry Jelly Water, 69. 
Crab-apple Jelly Water, 69. 
Currant Jelly Water I., 69 ; 

II., 69. 
Grape Juice, 69. 
Lemon Whey, 72. 
Lemonade, 70. 

Egg, 70; I., 224; II., 
224. 
with Lactose, 71. 
Flaxseed, 71. 
Hot, 70. 
Irish Moss, 71. 
Soda or Apollinaris, 70. 
with Lactose, 70. 
Orange Albumen, 72. 
Orangeade, 72, 2*24. 
Raspberry Shrub, 69. 
Syrup for, 69. 
Ginger Tea, 75. 
Milk, 73-75. 

Albumenized, 74. 
Ginger Ale and, 75. 
Hydrochloric, 74. 



Beverages (cont.), 
Milk (cont.), 

Junket Whey, 73. 
Koumiss, 74. 
Lemon Whey, 72. 
Peptonized, (cold Process), 

73; (warm Process), 74. 
Punch of, 75. 
Sippets with, 99. 
Thickened, 85. 
Williamson's Diabetic, 223. 
Wine Whey. 73. 
Moxie with Egg, 76. 
Oyster Liquor, 73. 
Starchy, 82, 67, 68. 
Barley Water, 67. 
Rice Water, 67. 
Toast Water, 68. 
Tea, 63, 77, 78. 
Cup of. 77. 

made with Tea Ball, 77. 
Iced. 77. 

with Mint, 77. 
Pot of, 78. 
Russian. 77. 
Water, 62. 

Albumen, 68. 
Apple, 68. 
Barberry Jelly, 69. 
Barley, *07. 
Clam* 78. 

Crab-apple Jelly. 69. 
Currant Jelly L, 69; II., 69. 
Rice, 67. 
Toast 68. 
Whey, 72. 

Junket, 73. 
Lemon, 72. 
Wine. 73. 
Birds. How to bone, 148. 
Bisque, 

Mock, 119. 
Tomato, 230. 
Blanc Mange, 

Chocolate, 187. 
Irish Moss, 187. 
Boning, of Birds, 148. 
Bran Muffins, 96. 
Brandy, 

Albumen, 225. 



INDEX TO RECIPES. 



279 



Brandy (cont.), 

Cocoa, 80. 

Sauce, 177. 

with egg, 77. 
Bread, 88-99. 

and Butter Pudding I., 172; II., 
172. 

and Butter Sandwiches, 169. 

Croustades of, 99. 

Croutons, 124. 

Entire Wheat I.. 94; II., 94. 

Graham, 95. 

Health Food, 96. 

Imperial Sticks, 124. 

Milk and Water, 94. 

Oat, 95. 

Omelet, 115. 

Pudding, Chocolate, 172. 

Pulled, 94. 

Rye, 95. 

Sticks, 96. 

Water, 93. 
Broth, 

Chicken, 123. 

with Cream, 123. 
with Egg, 123. 

Mutton, 122. 
Brussels Sprouts, 

in White Sauce, 155. 

with Curry Sauce, 235. 
Butter, 

Drawn, 149. 

Maitre d'Hotel, 150. 

Sauce, Drawn, 128. 

with Coffee, 223. 
Buttered Egg, 226. 

Cabbage Salad, 238. 

and Celery, 238. 
Cake, White Corn Meal, 97. 
Cakes, 

Almond, 226. 

and Wafers, 211. 

Angel Drop, 212. 

Cream, 214. 

Gluten Nut, 226. 

Lady Fingers, 212. 

Little Sponge, 213. 

Macaroons, Cereal, 215. 

Marguerites, 215. 



Cakes (cont.), 

Meringues or Kisses, 216. 

Plain, 214. 

Sponge, 214. 
Little, 213. 
Baskets, 213. 
Canary Salad, 242. 
Cantaloup Melon, How to serve, 210. 
Caramel, 

Ice Cream, 200. 

Junket, 190. 

Custard, 188. 
Baked, 189. 
Steamed, 188. 
Cauliflower, 

a la Huntington, 235. 

Creamed, 155. 

Fried, 235. 

Soup, 120, 230. 

with Hollandaise Sauce, 235. 
Celery, 

and Sweetbread Salad, 168. 

Curled, 156. 

with Cheese, 236. 
Celeried Oysters, 133. 
Charlotte Russe, 194. 

Caramel, 194. 

Chocolate, 194. 

Coffee, 195. 

Strawberry, 195. 
Cheese, 

Balls, 237. 

Custard, 237. 

Rarebit, 237. 

Salad, 167, 239. 
and Egg, 239. 
and Olive, 239. 
and Tomato, 240. 

Sandwiches, 237. 

with Celery, 236. 

with Halibut, 232. 
Chicken, 

and Nut Salad, 243. 

and Rice Cutlets, 147. 

Broiled, 145. 

Broth, 123. 

with Cream, 123. 
with Egg, 123. 

Creamed, 146. 

Jelly, 184. 



280 



INDEX TO RECIPES. 



Chicken (cont.), 

Maryland, 146. 

Pur^e, 123. 

Roast, 146. 

Salad, 168. 

Sandwiches, 170. 
Chopped, 171. 

Souffle\ 147. 

Soup, 

with Beef Extract, 228. 
with Egg Balls, 229. 
with Egg Custard, 228. 
with Royal Custard, 229. 

Supreme of, 236. 

Timbale of, 147. 
Chocolate, 62, 66, 81. 

Bread Pudding, 172. 

Corn Starch Pudding, 174. 

Cottage Pudding, 175. 

Custard, Steamed, 188. 

Frozen, with Whipped Cream, 
201. 

Ice Cream, 200. 

Irish Moss Blanc Mange, 187. 
Chops, 

Broiled Lamb, 142. 

Pan Broiled French, 143. 
Christmas Jelly, 184. 
Cider Jelly, 183. 
Clam, 

Soup, 122. 

Water, 73. 
Clams, 127. 
Claret Albumen, 225. 
Cocoa, 62, 66, 79, 80. 

Brandv, 80. 

Breakfast I., 80; II., 80. 
with Egg, 80. 

Cracked, 79. 

Shells, 79. 

and Cracked Cocoa, 80. 

with Tapioca, 191. 
Coddled Egg, 112. 
Codfish, 

Creamed, 131. 

Salt, 127. 

with Cheese. 233. 
with Cream, 233. 
Coffee, 64, 76, 78, 79. 

Bavarian Cream, 244. 



Coffee (cont.), 

Black, 79. 

Cereal, 79. 

Custard, 

Baked, 190. 
Steamed, 188. 

Egg-Nog, 76. 

Filtered, 78. 

Ice Cream, 200. 

Jelly, 183. 

Pot of (boiled), 78. 

with Butter, 223. 

with Cream, 223. 

with Egg. __ 

with Tapioca, 191. 
Cold Desserts, 187-195. 
Cole Slaw. 2 J, 
Concord Ice Cream, 201. 
Cookies. Scotch, 211. 
Corn Meal. 

Cake, White, 97. 

Hash, 103. 

Pudding, 175. 
Corn Starch Poddii g, 174. 
Cottage Pudding, 174. 

Water, 69. 
Cracker, 

Gruel, 84. 

Dextrinized, 84. 

Toast 
Crackers, Crisp. 124. 
Cranberry, 

Jelly, _ ' 

Sauce. 207. 
Cream, 

Apple Velvet, 244. 

Cakes. 214. 

Cocoa. 193. 

Coffee Bavarian. 244. 

Dressing [., 164; II., 104. 

Egg-Nog, 225. 

Filling, 215. 

Hamburg, 192. 

Horseradish. 234. 

of Celery Soup. 120. 

of Corn Soup. 120. 

of Pea Soup. 119. 

Orange. 198. 

Sauce, with Smelts. I 

Sherbet. Lemon. 245* 



INDEX TO RECIPES. 



281 



Cream (cont.), 
Spanish, 193. 

Coffee, 193. 
Toast, 99. 
Wine, 192. 
with Coffee, 223. 
Creamed 

Cauliflower, 155. 
Chicken, 146. 
Fish, 130. 
Oysters, 133. 
Peas, 157. 
Potatoes, 161. 
Sweetbread, 144. 
Creamy Sauce I., 176; II., 177. 
Crisps, Wheat, 211. 
Croustades of Peas, 157. 
Croutons, 124. 
Cucumber, 

and Egg Salad, 239. 
and Leek Salad, 238. 
and Sweetbread, 243. 
and Water-cress Salad, 238. 
Boats, 243. 
Cup, 238. 
Sauce, 231. 
Currant Jelly Water I., 69; II., 69. 
Currv Sauce, with Brussels Sprouts, 

235. 
Custard, 

Baked, 189. 

Caramel, 189. 
Cheese, 237. 
Coffee, 190. 
Purity, 189. 
Royal, 229. 
Junket," 190. 
Junket, Caramel, 190. 
Souffle, 175. 
Steamed, 187. 
Caramel, 188. 
Chocolate, 188. 
Coffee, 188. 

Dandelions, 156. 

Dextrinized Cracker Gruel, 84. 
Diabetic, the, recipes for, 223-255. 
Diabetic Milk, Williamson's, 223. 
Dip Toast, 99. 
Drawn Butter Sauce, 128, 149. 



Dressing, 

Boiled, 164. 

Cream, I., 164; II., 164. 

French, 164. 

Mayonnaise, 165. 

Oil," 165. 
Dried Apricot Sauce, 206. 

Strained, 207. 
Drinks (see Beverages). 
Drop Cakes, Angel, 212. 
Dry Toast, 98. 
Duchess Potato, 161. 

Egg, 

a la Suisse, 227. 
Baked, 111. 

in Tomato, 228. 
Balls, I., 229; II., 229. 

with Chicken Soup, 229. 
Buttered, 226. 
Coddled, 112. 

Custard with Chicken Soup, 228. 
Dropped I., 110; II., 111. 

with Tomato Pure'e, 227. 

with White Sauce, 111. 
FarciL, 227; II., 227. 
" Hard Boiled," 110. 
in Nest, 112. 
Lemonade, 70. 

1.224; II., 224. 

with Lactose, 71. 
Omelets, 114-117. 
Salad I., 166, 239; II., 167, 239. 

and Cheese, 239. 

and Cucumber, 239. 
Sandwiches, I., 170; II., 170. 
Sauce, 129. 

I., 149; II., 149. 
Scrambled I., Ill; II., 112. 
Shirred, 111. 

"Soft Boiled," I., 110; II., 110. 
Souffle", 113. 
Souffled, 112. 
Steamed, 228. 
Timbale, 113. 
with Brandy, 77. 
with Breakfast Cocoa, $0. 
with Coffee, 223. 
with Moxie, 76. 
with Wheat Mush, 103. 



282 



INDEX TO RECIPES. 






Egg-Nog, 

I., 75; II., 75. 

Coffee, 76. 

Cream, 225. 

Fruit, 225. 

Hot Water, 76. 

Pineapple, 76. 
Eggs, 

a la Buckingham, 113. 

a la Goldenrod, 113. 

au Beurre Noir, 226. 
Entire Wheat, 94. 

Bread I., 94; II., 94. 

Sandwiches, 169. 

Farina Gruel, 85. 
Fever, Recipe for Cases of, 75. 
Fig Sandwiches, 171. 
Figaro Sauce, 233. 

with Broiled Beefsteak, 233. 
Figs, Stewed, 207. 
Fillet of Haddock, 232. 
Filling, Cream, 215. 
Fineste Sauce, 234. 

with Lamb Chops, 234. 
Finnan Haddie, a. la Delmonico, 

232. 
Fish, 

Clams, 127. 
Creamed, 130. 
Finnan Haddie, 232. 

a. la Delmonico, 232. 
Haddock, 232. 
Baked, 232. 
Boiled, 129. 
Fillet of, 232. 
Halibut, 232. 
Baked, 232. 
Fillet of, 130, 231. 

Baked, 130. 
Steamed, 12S. 
Timbale, 130. 
with Cheese, 232. 
Lobster, 127. 
Oysters, 127. 
Salad L, 240; II., 240. 
Salt Codfish, 127, 233. 
Creamed, 131. 
with Cream, 233. 
with Cheese, 233. 



Fish (cont.), 

Sardine Relish, 237. 
Smelts, 233. 

a la Maitred'H6tel,233. 
with Cream Sauce, 233. 
Flaxseed, 

Lemonade, 71. 
Tea, 72. 
French Dressing, 164. 
Fricassee of Oyster, 132. 
Frozen Beef Extract, 87. 

Chocolate with Whipped Cream, 

201. 
Punch, 245. 
Tomato Salad, 241. 
Fruit Beverages, 

Currant Jelly I., 69; II., 69. 
Egg-Nog, 225. 
Grape Juice, 69. 
Lemonade, 70. 
Orrnge Albumen. 72. 225. 
Orangeade, 72. 224. 
Raspberry Shrub, 69. 
Syrup for, 69. 
! Fruit Salad I., 210; II., 210. 
| Fruit SourhV, 176. 
Fruit Sauce, 178. 
Fruit (cooked) Sauces, 
Apple, 205. 

Baked, 206. 
Strained, 205. 
Apricot, Dried, 206. 
Strained. 2 
Fruits, Cooked. 203-210. 
Apple. 205. 

Baked, 205. 
Sauce. 205. 
Baked, 206. 
Strained, 205. 
in Bloom, 206. 
Snow. 206. 
Bananas. 207. 

Baked, 207. 
Cranberrv. 
Jelly. 207. 
Sauce. 207. 
Figs. 207. 

Stewed. 207. 
Orange, 209. 

Marmalade, 209. 



INDEX TO RECIPES. 



283 



Fruits (cont.), 
Pears, 209. 

Baked, 209. 
Prunes, 209. 

Stewed, 209. 

Gastric Trouble, Recipes for Cases 

of, 75. 
Ginger Ale, with Milk, 75. 
Ginger Tea, 75. 
Gingerbread. Hot "Water, 212. 
Gluten Nat Cakes, 226. 
Graham Bread, 95. 
Grape Fruit, How to serve, 208. 
Grape Fruit Ice, 198. 
Grape Juice, 69. 
Grape Sherbet, 199. 
Grapes, How to serve, 208. 
Gruel, 

Barley I., 85; II., 85. 

Cracker, 84. 

Dextrinized Cracker, 84. 

Farina, 85. 

Indian Meal, 86. 

Oatmeal L, 86; II., 86. 

Rice, 84. 

Thickened Milk, 85. 

Haddock, 

Baked, 232. 

Boiled, 129. 

Fillet of, 232. 
Halibut, 

Baked, 232. 

Fillet of, 130. 231. 
Baked, 130, 232. 

Steamed, 128. 

Timbale, 130. 

with Cheese, 232. 
Ham, 

Broiled I., 144; II., 145. 
Hamburg Cream, 192. 
Harvard Salad, 242. 
Health Food Bread, 96. 
Hollandaise Sauce, 

with Baked Fillet of Halibut, 
231. 

with Cauliflower, 235. 
Hominy Mush, 103. 



Horseradish Cream Sauce, with 

Roast Beef, 234. 
Hot Water Egg-Nog, 76. 
Hydrochloric Milk, 74. 

Ice Cream, 196-202. 

Caramel, 200. 

Chocolate, 200. 

Coffee, 200. 

Concord, 201. 

Flowering, 201. 

Frozen Chocolate with Whipped 
Cream, 201. 

in a Box, 201. 

Macaroon, 200. 

Pistachio, 200. 

Vanilla, 199. 
Iced Tea. 77. 

with Mint, 77. 
Ices, 198, 199. 

Cup St. Jacques, 201. 

Grape Fruit, 198, 245. 

Lemon, 198. 

Orange, 198, 245. 

Pineapple, 198. 

Raspberry, 199. 

Strawberry, 199. 
Imperial Sticks, 124. 
Indian Meal Gruel, 86. 
Invalid Muffins, 97. 
Irish Moss, 

Blanc Mange, 187. 

Chocolate, 187. 

Jelly, 71. 

Lemonade, 71. 

Jelly Omelet, 116. 
Jelly Sandwiches, 171. 
Jelly, 71, 103, 179-184. 

Apricot and Wine, 183. 

Beef, 183. 

Chicken, 184. 

Christmas, 184. 

Cider, 183. 

Coffee, 183. 

Cranberry, 207. 

Irish Moss, 71. 

Ivory I., 180; II., 180. 

Lemon I., 180; II., 180. 

Macedoine Pudding, 186. 



284 



INDEX TO RECIPES. 



Jelly (cont.), 

Oat, 103. 

Orange, 180. 

in Surprise, 185. 
Sauce, 175, 185. 
with sections of Orange, 
181. 

Orange Baskets with, 181. 

Pears in, 186. 

Port I., 182; II., 182. 

Rice, 179. 

Sauterne, 184. 

SnowL, 185; II., 185. 

Stimulating, 182. 

Tapioca I., 179; II., 179. 

Veal, 184. 

Wine L, 181; II., 182. 
Junket, 

Caramel, 190. 

Custard, 190. 

Whey, 73. 

Kisses or Meringues, 216. 
Koumiss, 74. 

Lactose, 

with Egg Lemonade, 71. 

with Lemonade, 70. 
Lady Fingers, 212. 
Lamb Chops, 

Broiled, 142. 

with Sauce Fineste, 234. 

Pan Broiled French, 143. 
Leek and Cucumber Salad, 238. 
Lemon, 

Cream Sherbet, 245. 

Ice, 198. 

Jelly I., 180; II., 180. 

Sauce, 177. 

Souffle, 176. 

Whey, 72. 
Lemonade, 70. 

Apollinaris, 70. 

Egg, 70; I., 224: II., 224. 
with Lactose, 71. 

Flaxseed 71. 

Hot, 70. 

Irish Moss, 71. 

Soda, 70. 

with Lactose, 70. 



Lettuce, 156. 

Dressed, 166. 

Sandwiches, 170. 
Lobster, 127. 

Macaroni, 

Baked, 105. 
Boiled, 104. 
with Oysters, 105. 
with White Sauce, 104. 
Macaroon Ice Cream, 200. 
Macaroons, Cereal, 215. 
Macedoine Pudding, 180. 
Madeira Albumen, 72. 
Maitre d' Hotel Butter, 150. 
Marguerites, 215. 
Marmalade, Orange, 209. 
Mayonnaise Dressing, 165. 
Meat, wavs of cooking, 141. 
Beef' 141. 

Balls, 141. 

Cakes, Pan Broiled, 142. 
Beefsteak, Broiled, 142. 
Lamb, 142. 

Broiled Chops, 142. 
Pan Broiled French Chops, 
143. 
Pork, 144. 

Bacon, 145. 

Curled. 145. 
Broiled Ham I., 144: II., 
145. 
Souffle, 236. 
Sweetbread. 143. 
Creamed, 144. 
Glazed, 144. 
Jellied, 144. 
Meringues or Kis>es. 216. 
Milk, 

Albumenized. 74. 

Ginger Ale and. 75. 

Hydrochloric, 74. 

Koumiss, 74. 

Peptonized (cold Process), 73. 

(warm Process), 74. 
Sippets with, 99. 
Thickened. B5. 
Williamson's Diabetic. 223. 
Milk Punch. 75. 
Milk Sherbet, 199. 



INDEX TO RECIPES. 



285 



Milk Toast, 98. 

with Asparagus, 154. 
Mint Cup, Orange, 210. 
Moxie with Egg, 76. 
Muffins, 

Bran, 96. 

Invalid, 97. 
Mush, 

Corn Meal, 103. 

Hominy, 103. 

Rolled Oats, 102. 

Wheat, with Egg, 103. 

Wheatlet, with Fruit, 102. 
Mushroom Soup, 230. 
Mushrooms, 

Broiled, 236. 

in Cream, 236. 
Mutton Broth, 122. 

Nut and Chicken Salad, 243. 
Nut Cakes, Gluten, 226. 

Oat, 

Bread, 95. 

Jelly, 103. 

Wafers, 211. 
Oatmeal Gruel, I., 86; II., 86. 
Omelet, 114-117. 

Beef I., 114; II., 116. 

Bread, 115. 

Cereal, 116. 

Foamy I., 114; II., 114. 

French, 116. 

Jelly, 116. 

Orange, 116. 

Oyster, 115. 

with Peas, 115. 
Onions, Boiled, 156. 
Orange, 

Albumen, 72, 225. 

Baskets, 

with Jelly, 181. 

Cream, 192. 

Ice, 198, 245. 

in Surprise, 185. 

Jelly, 180. 

with sections of Orange, 
181. 

Marmalade, 209. 

Omelet, 116. 



Orange (cont.), 

Puffs, 175. 

Sauce, 175, 185. 

Ways of serving, 208. 
Orangeade, 72, 224. 
Oyster, 

Liquor, 73. 

Omelet, 115. 

Soup, 121. 

Stew, 121. 
Oysters, 

Baked in Shells, 131. 

Broiled, 133. 

Celeried, 133. 

Color of, 127. 

Creamed, 133. 

Fancy Roast, 132. 

Fricassee of, 132. 

Grilled, 132. 

How to wash, 132. 

Omelet of, 115. 

Raw, 131. 

with Sherry, 131. 

Season of, 127. 

Stewed, 121. 

with Macaroni, 105. 

Peach Snow, 210. 

Peach Tapioca Pudding, 173. 

Pears, Baked, 209. 

Peas, 

Creamed, 157. 

Croustades of, 157. 

Green, 157. 

in Tomato Basket, 167. 

Omelet with, 115. 
Peptonized Milk, 

(cold Process), 73. 

(warm Process), 74. 
Pineapple Egg-Nog, 76. 

Ice, 198. 
Pistachio Ice Cream, 200. 
Pork, 144. 

Bacon, Curled, 145. 

Ham, Broiled, I., 144; II., 
145. 
Port Albumen, 72. 

Jelly, L, 182; II., 182. 

with Beef Extract, 87. 
Potato Soup, I., 118; II., 119. 



286 



INDEX TO RECIPES. 



Potatoes, 159. 

au Gratin, 162. 
Baked, 160. 
Balls I., 162 ; II., 162. 
Boiled, 160. 
Border, 162. 
Creamed, 161. 
Duchess, 161. 
Mashed, 161. 
Riced, 161. 
Served in Shell, 160. 
Steamed, 161. 
Ways of Cooking, 160-162. 
Princess Pudding, 244. 
Prune Souffle, 192. 
Prunes, Stewed, 209. 
Puddings, 
Baked, 

Apple, 173. 
Cream of Rice, 173. 
Bread and Butter, I., 172; II., 

172. 
Chocolate, 

Bread, 172. 
Corn Starch, 174. 
Cottage, 175. 
Corn, 175. 
Cottage, 174. 

Chocolate, 175. 
Hot, 172-176. 
Orange Puffs, 175. 
Princess, 244. 
Souffle-, 

Custard, 175. 
Fruit, 176. 
Lemon, 176. 
Tapioca, 

Apple, 173. 
Custard, 174. 
Peach, 173. 
Punch, Frozen, 245. 
Puree, Chicken, 123. 
Purity Custard, Baked, 189. 

Quail, Broiled, on Toast, 147. 

Radishes, Ways of Cutting, 166. 
Rarebit for the Diabetic, 237. 
Raspberry Ice, 199. 
Shrub, 69. 



Relish, Sardine, 237. 
Rice, 

Boiled, 103. 

Gruel, 84. 

Jelly, 179. 

Steamed, 104. 

Water, 67. 
Riced Potatoes, 161. 
Rolled Oats Mush, 102. 
Royal Custard, 229. 
Rusks (Zwieback), 97. 
Russian Tea, 77. 

Salad, 163, 166-168. 
Asparagus, 240. 
Cabbage, 238. 

and Celery, 238. 

Cole Slaw, 238. 
Canary, 242. 
Cheese, 167, 239. 

and Olive, 239. 

and Tomato, 240. 
Chicken, 168. 

and Nut. 243. 
Cucumber Cup, 238. 

and Egg, 239. 

and Leek, 238. 

and Sweetbread, 243. 

and Water-cress. 238. 

Boats, 24:J. 
Dressed Lettuce, 166. 
Egg I., 166, 239; II., 167,239. 

and Cheese, 239. 

and Cucumber, 239. 
Fish I., 240; II., 240. 
Fruit I.. Sweet, without dress- 
ing 210: II.. 210. 
Harvard. 242. 
Nut and Chicken, 243. 
Spinach. 243. 
Sweetbread. 168. 

and Cucumber. 243. 
Tomato I.. 167: II.. 167, 241. 

and Chive. 242. 

Basket of Plenty. 241. 

Basket with Peas, 167. 

Frozen, 241. 

Jelly, 241. 

with Vegetables, 241. 

Stuffed, 242.^ 



INDEX TO RECIPES. 



287 



Salad Dressings, 163-165. 
Boiled, 164. 

Cream I., 164; II., 164. 
French, 164. 
Mayonnaise, 165. 
Oil, 165. 
Sandwiches, 168-171. 
Beef, 169. 

Raw, 169. 

Toasted, 170. 
Bread and Butter, 169. 
Cheese, 237. 
Chicken, 170. 

Chopped, 171. 
Egg I., 170; II., 170. 
Entire Wheat, 169. 
Fig, 171. 
Jelly, 171. 
Lettuce, 170. 
Sweet, 171. 
Sardine Relish, 237. 
Sauce, Fruit, 178. 
Sauces of cooked fruit, 
Apple, 205. 

Baked, 206. 

Steamed, 205. 
Apricot, Dried, 206. 

Strained, 207. 
Sauces, for 

Meat and Fish, 149, 150. 

Bechamel, 150. 
Yellow, 150. 

Cream, 233. 

Cucumber, 231. 

Drawn Butter, 128, 149. 

Egg Sauce I., 149; II. 
149. 

Figaro, 233. 

Fineste, 234. 

Hollandaise, 231. 

Horseradish Cream, 234. 

Maitre d'Hotel, 150, 233. 

Tomato, 150, 232. 

White Sauce II., 149. 

White Wine, 232. 
Puddings, 175-178. 

Brandy, 177. 

Cream I., 176; II., 177. 

Fruit, 178. 

Hard, 176. 



Sauces, for (cont.), 
Puddings (cont.), 
Lemon, 177. 
Orange, 175. 
Whipped Cream, 177. 
Wine, 177. 
Vegetables, 149. 
Curry, 235. 
White Sauce I., 149. 
Sauterne Jelly, 184. 
Scalloped Fish, 130. 
Scotch Cookies, 211. 
Serve, How to, 
Bananas, 207. 
Cantaloup Melon, 210. 
Grape Fruit, 208. 
Grapes, 208. 
Oranges, 208. 
Sherbet, 

Grape, 199. 
Lemon Cream, 245. 
Milk, 199. 
Sherry Albumen, 72. 
Shrub, Raspberry, 69. 
Sippets with Milk, 99. 
Slaw, Cole, 238. 
Smelts, 

h la Maitre d'Hotel, 233. 
with Cream Sauce, 233. 
Snow Pudding I., 185 ; II., 185. 
Souffle of Meat, 236. 
Souffled Egg, 112. 
Soup, 

Accompaniments, 124. 
Asparagus, 119, 230. 
Cauliflower, 120, 230. 
Chicken, 

with Beef Extract, 228. 
with Egg Balls I., 229; II.. 

229. 
with Egg Custard, 228. 
with Royal Custard, 229. 
Clam, 122. 

Cream of Celery, 120. 
Cream of Corn, 120. 
Cream of Pea, 119. 
Mock Bisque, 119. 
Mushroom, 230. 
Onion, 229. 
Oyster, 121. 



288 



INDEX TO RECIPES. 



Soup (cont.), 

Potato I., 118; II., 119. 

Spinach Soup, 120, 231. 

Tomato, 121. 
Bisque, 230. 

Triplex, 122. 
Spinach, 

Boiled, 157, 234. 

Salad, 243. 

Soup, 120, 231. 
Sponge, 

Cakes, 214. 

Baskets, 213. 

Little, 213. 
Squab, Boned, in Paper Case, 148. 
Squash, Winter, Steamed, 158. 
Strawberries, 209. 
Strawberry Ice, 199. 
String Beans, 155. 
Supreme of Chicken, 23G. 
Sweetbread, 

and Celery Salad, 168. 

and Cucumber Salad, 243. 
Sweetbreads, 

Broiled, 143. 

Creamed, 144. 

Glazed, 144. 

Jellied, 144. 
Syrup, for Fruit Beverages, 69. 

Tapioca, 

Cream I., 191 ; II., 191. 
Custard Pudding, 174. 
Jelly I., 179 ; II., 179. 
Pudding, 173. 

Apple, 173. 

Peach, 173. 

with Cocoa, 191. 

with Coffee, 191. 

Tarts, Almond, 195. 

Tea, 63, 77, 78. 

Beef I., 87; II., 87. 
Cup of, 77. 

with Tea Ball, 77. 
Flaxseed, 72. 
Ginger, 75. 
Iced, 77. 

with Mint, 77. 
Pot of, 78. 
Russian, 77. 



Timbale, 

Chicken, 147. 

Halibut, 130. 
Toast, 

Cracker, 98. 

Cream, 99. 

Croustades of Bread, 99. 

Dip, 99. 

Dry, 98. 

Milk, 98. 

with Asparagus, 154. 

Sippets with Milk, 99. 

Water, 68, 98. 
Toasted Beef Sandwiches, 170. 
Tomato, 

and Chive, 242. 

Basket of Plenty, 241. 
with Peas, 167. 

Bisque, 230. 

Frozen, 241. 

Salad I.. 167; II., 167. 

Sauce, 150, 232. 

Soup, 121. 

Stuffed, 242. 

with Baked Halibut, 232. 

with Baked Egg, 228. 
Tomatoes, 

Broiled, 158. 

Sliced, 158. 

Stewed, 158. 

Vanilla Ice Cream, 199. 
Veal Jelly, 184. 
Vegetables, 

Asparagus, 154. 
Boiled, 154. 
on Toast, 154. 
Tips, Creamed, 155. 
with Milk Toast, 154. 
Beans, 155. 
Shell. 155. 
StriDg, 155. 
Beet Greens, 156. 
Brussels Sprouts, 155, 235. 
in White Sauce, 155. 
with Curry Sauce, 235. 
Cauliflower, 155, 235. 

a la Huntington, 235. 
Creamed, 155. 
Fried. 235. 



INDEX TO RECIPES. 



289 



Vegetables (ccmt.), 

Cauliflower, -with Hollandaise 

Sauce, 253. 
Celery, 156, 236. 

Curled, 156. 

with Cheese, 236. 
Dandelions, 156. 
Lettuce, 156. 
Mushrooms, 236. 

Broiled, 236. 

in Cream, 236. 
Onions, Boiled, 156. 
Peas, 157. 

Creamed, 157 

Croustades of, 157. 

Green, 157. 

in Tomato Basket, 167. 
Potatoes, 159. 

au Gratin, 162. 

Baked, 160. 

Balls I., 162; II., 162. 

Boiled, 160. 

Border, 162. 

Creamed, 161. 

Duchess, 161. 

Mashed, 161. 

Riced, 161. 

Served in Shell, 160. 

Steamed, 161. 

Ways of cooking, 160-162. 
Sauces for, 149. 
Spinach, 157, 234. 

Boiled, 157. 
Squash, Winter, Steamed, 158. 
Tomatoes, 158. 

Broiled, 158. 

Sliced, 158. 

Stewed, 158. 



Wafers, 211. 

Oat, 211. 
Water, 

Albumen, 68. 

Apple, 68. 

Barberry Jelly, 69. 

Barley, 67. 

Clam^ 73. 

Crab-apple Jelly, 69. 

Currant Jelly L, 69; II., 69. 

Rice, 67. 

Toast, 68, 98. 
Water Bread, 93. 
Water-cress and Cucumber Salad, 

238. 
Water Toast, 98. 
Wheat Crisps, 211. 
Wheat Mush with Egg, 103. 
Wheatena with Fruit, 102. 
Wheatlet Mush with Fruit, 102. 
Whey, 

Junket, 73. 

Lemon, 72. 

Wine, 73. 
Whipped Cream, 177. 
White Corn Meal Cake, 97. 
White Sauce I. (for Vegetables), 

149 ; n. (for Meat and Fish), 149. 
White Wine Sauce, 

with Fillets of Haddock, 232. 
Williamson's Diabetic Milk, 223. 
Wine and Apricot Jelly, 183. 
Wine Cream, 192. 
Wine Jelly I., 181; II., 182. 
Wine Sauce, 177. 

Whey, 73. 
Winter Squash, Steamed, 158. 

Zwieback (Rusks), 97. 



" A Pure Cocoa of Undoubted Qual- 
ity and Excellence of Manufacture" 



-THAT IS- 



Walter Baker s 




TRADE-MARK 



Dr. Goodfellow, of the 
London (Eng.) Tech- 
nical College, in giving 
some hints concerning 
the proper preparation 
of cocoa, says : 

" Start with a pure cocoa 
of undoubted quality and 
excellence of manufacture, 
and which bears the name 
of a respectable firm. This 
point is important, for there 
are many cocoas on the 
market which have been 
doctored by the addition 
of alkali, starch, malt, kola, 
hops, etc." 



Examine the package you receive and make 
sure that it bears our trade-mark. 
Under the decisions of the U. S. Courts no 
other Cocoa is entitled to be labeled or sold as 
cc Baker's Cocoa." 

Walter Baker & Co., Ltd* 



Established 1780. 



DORCHESTER, MASS. 



AGATE 

NICKEL-STEEL 

WU?E 




There is a BLUE LABEL attacned 
to every piece of 

AGATE NICKEL-STEEL WARE 

as a guaranty of 

Absolute Parity 
NO POISON 

has ever been found in the enamel 
IF SUBSTITUTES ARE OFFERED, WRITE US. 
Department &. House -Furnishing Stores 
everywhere sell them. 




LALANCE & 
JGR.OSJEAN 



NEW YORK 
CHICAGO 
BOSTON. 




f 1 plapdetS 
& ,1 rjhvalides 



)0 t£cojffe £ 



RCE CO-, 






/^#w Chaff ard 

PURE 

OLIVE 

O I L 

7i\T HONEST BOTTLES 

FULL QUARTS 

FULL PINTS 

FULL HALF-PINTS 




SOLD BY 



Park & Tilford,New York 
S. S. Pierce Co., Boston 



For the Sick Room or for the Nursery 

Stork Sheeting 

Is by far the newest, most economical, most far- 
reaching, most satisfactory waterproof fabric known. 
In hospitals, dispensaries, and for many domestic 
purposes it is acknowledged by Physicians and 
Trained Nurses to be far superior to rubber or oiled 
fabric. It makes sheets that are waterproof, easily 
cleansed, odorless, easy to handle, and comfortable to 
the patient. It is soft, pli- 
able, and does not draw or 
irritate the skin. It causes 
less work for nurses. It saves 
laundry bills. It pleases a 

sick person. Fornurses'and surgeons'aprons 

there never was anything to compare with it. 

II you want to make baby happy, 
get him a pair of 

Stork Pants 

TRADF-MARK 

Made to cover the diaper, from Stork Sheet- 
ing. The most comfortable, easily adjusted, and useful article ever 
made for an infant's wear. Absolutely Waterproof. Washes 
easily and will not chafe, irritate, or sweat. Every pair i«? daintily 
trimmed with torchon lace. Stork Pants and Stork Sheeting can be 
obtained at dry-goods stores throughout the country. If you cannot 
obtain Stork Pants at your dealers', send 50 cents to us for a pair j 
made in two sizes, large and small. 
Booklet and sample of fabric sent free. 

Hospital Sheeting Co*, Dept, H, 72 Broad St., Boston, Mass* 
Miss Farmer's School of Cookery 

30 HUNTOJQIOS AVBNUB, BOSTON, MiSS. 

[AtltJiMJ &Lu,^^U M*»AcC thJ} 

fas sUa^-cIj fyo Ay ^^■ c i) 








\^oL G/buyy^^J- 



HW~ CAUsy^sh- 




COS. 



^wwc^ 0?lMAA&~f£Usml4y 



Hub Crumbs— "better breadcrumbs " — makes all fried food much better and 

wholesome; delicious puddings stuffings etc; saves work and time; keeps. 

Boston Bread and Breadcrumb Company, Boston 




She is most happy when the 
physician orders for her 
patient a "liquid diet." 

This means convalescence, the highway to full recovery. 
The great advantage of a liquid diet for the invalid lies 
in the fact that it is easily absorbed into the system, 
whereas solid food would first have to be digested. 

The nurse who chooses 

FRANK JONES' 

Nourishing Stout 

perfection of a Malt Food. It 

y a food in itself, but aids the 
organs in the performance of their 
proper functions. That is why 
it is so highly recommended .by 
the medical faculty in cases of 
weakness or — -^ 

convalescence. 

DOZEN PINTS 

as to the Agent 
will be sent by 
)n application to 

BREWING CO. Ltd. 
78 India Street 

Boston, Mass. 





Wales' Howie- Made Jellies 

Are pronounced by a Scotch expert, 
who is acquainted with the product of 
all countries, to be 

" The Finest in the World" 

They contain no Starch Paste, Gelatine, 
or Glue Stock for stiffening. No Glucose, 
or " Grape Sugar " for "filling." No 
Chemicals for coloring. No Preservatives 
to prevent fermentation. Thev are not 
made of Refuse Canning Stock, — cores and 

skins, — but of Pure Fruit Juice, true to name, and best Refined 

Sugar, and Nothing Else. 

If your grocer does not keep my goods, 
send for price-list to 

GEORGE E. WALES, Newton Centre, Mass. 




Wanted! 



Teachers of Cookery 
Teachers of Domestic Science 
Demonstrators and Agents, to sell 

MAGIC COVERS 

FOR 

ROLLING-PIN and CAKE-BOARD 

testimonials 

We have done away with the rolling board and use Magic Covers for bread, cookies, 
doughnuts, and pastry. I recommend them in the hospitals where I give lessons to the 
nurses. 

F ann ik Mkkkitt Farmer, Boston Cooking School. 

Please send me two dozen and a half Covers. My pupils are very much pleased with 
them and a good many want them. 

Stella A. Downing. Hem Engfmmi Cooking School. 
The class has used my Covers and the ladies all want them. One trial will sell a Magic 
Cover. I am sure I can sell five or six dozen. 

Stella A. Dodge, School of Domestic Science^ Erie, Penn. 
I have sold over a thousand. After a few are sold thev sell others. 

Mrs. G. P. Witham, WmmwmB* 
Schenectady. N. Y., Oct. 6, 1903- 
The Magic Covers received Monday f. II., and this afternoon we sold 42 of them. 

Tiventieth-Cen: :sol, J. T. Mattoon, Mgr. 

Dough cannot stick to Magic Covers. 

Price, 65 cents per set. Two for $1.00, postpaid. For terms and descriptive 
circulars, address 



CLARA M. CUSHMAN, 



Newton, Mass. 




CLEANLINESS in the 
home insures healthful 
homes. 

A spotless rag may contain 
fatal germs. Soap, no matter 
what kind, can only remove 
superficial dirt from clothing, 
carpet, utensils, floors, sinks, 
and drains, sick-rooms, stables, 
and kennels. 

A positive disinfectant is a necessity in every 
house, stable, or kennel. 

CARBO-NEGUS 

cleans all germs and kills foul odors in all such places. 

A disinfectant that will kill Germ Life is required. 

Carbo-Negus will destroy typhoid germs in- 
stantly. 

No other disinfectant will do so. 

Carbo-Negus is not a new thing ; it has been used 
by the medical profession for years, and its well- 
known properties are fully recognized by them 
everywhere. 

Nothing of similar nature, no matter how near an 
imitation, is like the original Carbo-Negus. 

One trial will convince the most skeptical. 

Carbo-Negus costs no more than imitations, and 
can be had at any drug store and all first-class 
grocers. 

Manufactured by Dr. A. C. DANIELS (Inc.) 
172 and 174 Milk St., and $7 Central St., Boston, Mass., U.S.A. 



Six Million 
Quarts of Milk 

used in one year with 

JUNKET 
TABLETS 

In making nourishing, retainable 
food for invalids and children, and 
for ice-cream and delicious des- 
serts. If you have never tried 
Junket Tablets, order some now. 

Ten Tablets, 10 cents, or a box 
of 100 for 75 cents, postpaid. 

CHR. HANSEN'S LABORATORY 
Box 1449, Little Falls, N. Y. 



SEE! THEY SAY. 

Taylor ville, III., June 6, 1901. 
Chr. Hansen's Laboratory, 
Little Falls, N. Y. 
Dear Sirs: — Please send us 50 cents' 
($0.50) worth of your Junket Tablets. 
We find them indispensable in the 
dietary of many of our patients. 
Very truly yours, 
(Signed) Dickerson & Spicer. 



Bedford City, Va., Aug. 25, 1902. 
Chr. Hansen's Laboratory, 
Little Falls, N. Y. 

Gentlemen: — Enclosed find twenty 
cents, for which kindly send me two 
packages of your Junket Tablets. 

I had four tablets left over from four 
years ago, and have been using two each 
day lately, and I find they are as active 
and fine a3 food results as they were 
when first bought. I used them for an 
invalid, and they were much relished 
and gave good results. 

Your early attention will oblige, 
Yours truly, 
(Signed) Robert G. OHara, M.D. 



1 'Pare water is more essential than pure food" 



NOBSCOT MOUNTAIN 

SPRING WATER 

A pure soft water, analyzed and approved by Massachusetts 
State Board of Health. 

Put up in dozen and half dozen two-quart bottles in spring-lock 
cases. Also in five-gallon carboys. 

Booklet with price and analysis mailed on application. 

62 CONGRESS STREET 



Tel. 3596 Main, Boston. 



B O VI NINE 

IN ANJEMIA 



OVININE overcomes Anjemia logically, 
rationally, and radically, for several sub- 
stantial reasons : 

1. Because it supplies the starving or- 
ganism with the requisites for immediate 
reparation. 

2. Because it needs no preparation or 
transformation at the hands of the vital ma- 
chinery before it can be assimilated and 
converted into living force. 

3. Because Anaemia results from a 
form of malnutrition caused by the absolute 
inertia of the digestive function. 

J^OVININE comes to the rescue by supplying 
a vitalized and perfectly compounded pabu- 
lum that calls for no chemico-vital effort what- 
ever. 

Apply the crucial test — clinical use — at our 
expense, and convince yourself that our claims 
are neither extravagant nor exaggerated, but are 
strictly based on science. 

The Bovinine Company 

75 West Houston Street, NEW YORK 



A PURE, RELIABLE EXTRACT OF BEEF 

Is a Necessity in every Sick-room and Kitchen 




Full weight in every bottle guaranteed. 



FLUID 

Extract of Beef 

Is guaranteed by the manufacturers to be a 
strictly pure essence of fresh, lean 
It is especially adapted for the sick-r< 
where its use is recommended on account 
of its purity and strength. 

If you cannot procure it from your drug- 
gist or grocer, address the manufacturers or 
any of their branch ho 

JOHN MORRELL & CO., Ltd., 
Ottumwa, Iowa 

Branches in Boston, New York, 
Memphis, Tenn., Des Mcines, la. 




WHEAT 

and Milk are the only perfect 
foods. Every element nec- 
essary to build and keep in 
perfect health the human 
body from infancy to old age 
is found in these two pro- 
ducts. 

ARLINGTON 
Wheat Meal and Flour are 
the standard among bread- 
stuffs. They are properly 
ground from the best wheat 
the market affords. Absolute 
purity is our watchword. 

Sold in 5-lb. cartons, bbls., 
and half -bbls. At Grocers. 

Send f.-r BtokM .-ftes?:--:. 

1g PER- 
FECT BREAD. • 

FOWLE'S ARLINGTON MILLS.ARLINCTON.MASS. 




FLO 



CRYSTALLOSE 

Sugar is contra-indicated in diabetes, because it aggravates the disease, in dyspep- 
sia, because it produces fermentation, acidity of the stomach, heartburn, flatulence, etc., 
in corpulence, because it is a rapid fat former. 

A BOON TO DIABETICS 

Physicians know all these facts regarding the above diseases, and therefore, for some 
years past, have freely prescribed Saccharine as a substitute for sugar. Saccharine was 
used for the lack of something better, but the taste was always so druggy, and the after- 
taste so bitter, metallic, and disagreeable, that many consumers preferred to suffer the 
ills resulting from the use of sugar rather than resort to Saccharine, with its ever-present 
reminder of the " drug store." 

This difficulty is entirely overcome by Crystallose, which is so pure in taste that it is 
impossible to distinguish a solution of it from a solution of the best cane-sugar. A cup 
of coffee or tea, a glass of lemonade, jelly or custard sweetened with Crystallose, is just as 
pleasant to the taste as if cane-sugar had been used. 

A BOON TO PHYSICIANS 

Crystallose, therefore, is a boon to physicians, because it enables them to give their 
patients a perfect substitute for sugar, as far as taste is concerned, while in every other 
respect — as to purity, safety, etc., — it fills the bill completely. 

Crystallose may be obtained in one-half grain or one grain tablets or crystals from any 
first-class druggist. 

Literature or samples on request. 

A. KLIPSTEIN & CO., 122 Pearl St., New York. 
Sole Agents for America. 

CUSHING PROCESS 

The World's Greatest Liquor Purifier. 

Our goods are indorsed by Leading 
Physicians 

ABSOLUTELY PURE 

and cost no more than others. 

PER QUART. 

Whiskies, 50c. 75c. $J.OO and $ J.50 
Gins, 50c. 75c. $J.OO " $1.50 

Brandies, 75c. $1.00 $J.25 « $2.00 
Imported Wines, 75c u $J.OO 
California Wines, 25c. 40c. " 50c. 
SEND FOR PRICE LIST 

$1.00 orders delivered free within ten miles. 
$5.00 orders anywhere in New England. 

Do Not Rely Upon Your Own Judgment 

When you are not familiar with the nature of the article to be purchased, especially Al- 
coholic Stimulants. Not only does the Cushing Process produce the Purest Alco- 
holic Stimulants to be obtained, but this companv seeks to instruct, through their efficient 
clerks and literature, the difference between Purified and Unpurified liquors. Call and 
get literature and advice upon this most important subject before purchasing elsewhere. 
When ordering through expressmen, insist upon a receipted bill from us for the amount of 
purchase, as it will indicate the place of purchase. 

Cashing Medical Supply Co*, 580 Washington St*, Boston 





COPYRIGHT 1800 BY THE PROCTER A GAMBLE CO. CINCINNATI 



A DOCTOR'S REASON. 

"Doctor, why do you tell nurse to use Ivory Soap? " 
"Two or three years ago, the students at a college in which 
I am interested, bought some of each kind of soap for sale in 
the city and made analyses of them. The result was, that 
purity, price and uniformity of quality indicated Ivory as the 
soap to be recommended. Since then I direct my patients to 
use it exclusively." 

Ivory Soap — 99 4 >*oo Per Cent. Pure. 



JAN 29 1904 






LIBRARY OF CONGRESS 

0DD5blt.S17T 



